Dandelion greens are available year-round.
Generally, they are sold as bunches of fresh greens in the produce section of most grocery stores.
Dandelion greens are rich in vitamins A and C, manganese, potassium, iron and calcium. They also contain natural diuretics which can help flush toxins out of the body. Dandelion greens have been known to aid digestion and improve liver health due to their high chlorophyll content.
Store fresh dandelion greens in a sealed plastic bag in the refrigerator for up to four days—the sooner you use them, the better! To clean dandelion greens, rinse with cold water and pat dry before eating or cooking. When cutting them up for salads or stir-fries, it is best to remove the stems and tough center rib.
Dandelion greens can be cooked in a variety of ways. They can be boiled, steamed, sautéed and even baked. When cooking dandelion greens, they should not be overcooked as this will make them slimy and bitter. It’s best to add them towards the end of your recipe so that their flavor doesn’t get overpowered by other ingredients. Dandelion greens are most often used in salads but can also be added to soups or stews for an extra punch of nutrition and flavor.
For a unique twist on traditional recipes, you can try using dandelion greens instead of kale or spinach in your favorite dishes like lasagna, quiche and frittatas. Dandelion greens are also a great addition to pizza or flatbreads.
The flavor of dandelion greens can be described as slightly bitter with an earthy undertone that has been likened to chicory. While some people may find the bitterness off-putting, it can be minimized by adding other ingredients like garlic or onion. The unique flavor of dandelion greens makes them perfect for adding complexity and depth to any dish.