Although gardeners may look with disdain on the yellow-flowered dandelion when the weeds grow wild in their yards, cooks view its leaves with delight! Recognizable by the leaves' jagged edges, dandelion is a bitter-tasting green that's packed with beta-carotene. Dandelion greens have a peppery, tangy, bitter flavor. Vinaigrette dressing can help soften the bitterness in a salad. They are also great braised in a liquid and served warm!
How to Select
Choose flat leaves that are crisp, upright and not wilted. Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
How to Store
Place unwashed greens in the crisper section of the refrigerator for up to 5 days.
How to Prepare
Remove any brown or slimy leaves. Rinse in cold water. Dry well; pat between towels, or use a salad spinner. Eat raw: Add to salads, wraps, and sandwiches. Eat cooked: Sauté or steam with spices, blanch and add to soups, pastas, stir-fries, and sauces.