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Dandelion greens are simply the toothed leaves of the common plant which produce the ubiquitous yellow flower. The leaves sprout from a central hollow stem which may be green or red. Dandelion greens have a very distinct, assertive flavor, often tangy and bitter. The younger leaves with short stems are tender and mild, while larger leaves become fibrous and overtly bitter. Once the plants produce flowers, their strong flavor increases and the greens are past the point of optimal culinary value.
Seasons/Availability
Dandelion greens are available year-round.
Current Facts
Dandelion greens, also known as Swedish mums and botanically classified as Taraxacum officinale, are a flowering herbaceous plant in the Asteraceae (Sunflower) family. Dandelion greens are as naturally occurring as the weeds that they are societally classed within, regardless of their edible status as a leaf vegetable. Dandelion plants, if left to their own natural devises, will dominate the soil's nutrient supply and thus starve neighboring plants, including grass. However, if cultivated as a green and harvested by maturity, their nefarious reputation is subdued by their edible qualities. If left unmanaged, the flowering head will produce seeds, which will disperse into the atmosphere to produce more wild dandelions in future seasons.
Nutritional Value
According to the U.S. Department of Agriculture, Dandelion greens rank high on the nutritional barometer, surpassing both spinach and broccoli in nutritional value. Dandelion greens are rich in Vitamin C, K and A as well as omega-3 and omega-6 fatty acids, and protein. They have also historically been valued for their medicinal qualities. Dandelion greens act as a natural diuretic and they help boost digestion. They also reduce swelling and inflammation and support healthy teeth, gums and skin.
Applications
Dandelion greens may not be as versatile as lettuce or spinach, but they are not limited in their use and should be considered for both raw and cooked applications. The green's assertive nature can be balanced by sweet flavors and rich foods such as cheese and bacon. Dandelion greens work well in a salad mixes paired with pears, apples and stone fruits. They can be wilted or baked. They make a great gratin cooked with bacon cheese and cream. Other complimentary pairings include citrus, sherry vinegar, tart dressings and creamy dressings, olive oil, shallots, fennel, white beans, tomatoes, chiles and garlic.
Ethnic/Cultural Info
Dandelion greens offer tremendous cleansing qualities and have long been a part of the fasting diet during Lent. They are usually the first fresh green to grow in the spring and are eaten to clean the liver of fat consumed over the long winter.
Geography/History
Dandelion greens are native to Eurasia and have naturalized throughout the world. They occur in every region of every hemisphere including every state within the Americas. Their culinary and medicinal use far predates their status as a noxious weed. It was only once there was a common desire for manicured lawns that a food plant was classified as a predator. Dandelion leaves and roots are an historically and traditionally part of many Asian and European cuisines. A resurgence of small farms, farmers markets, the rise in vegetarian diets and chefs placing unique greens on menus has led to a restored culinary relevance of Dandelion greens.
Norwich Meadows Farms
Dandelion greens are found on every continent, flourishing in all regions of the globe. While now often dismissed as weeds, they have a long history as a valuable food and medicinal plant in Eurasian, Asian, and European cuisines. Their culinary appeal is seeing a revival due to trends like farmers markets, vegetarian diets, and chefs seeking distinctive ingredients for menus, redefining them as more than just a garden nuisance.
Halal Pastures Famrs
Rock Tavern, NY
Dandelion greens are one of the first fresh greens to appear in spring, making them essential for seasonal diets. They are prized for their ability to cleanse the liver, especially after winter months filled with heavier, fattier foods. Their use dates back centuries, particularly in fasting traditions such as Lent, where they served as a natural aid in detoxifying the body.
Coleman Family Farms
Santa Barbara, California
Dandelion greens are the toothed leaves of the plant that produces the familiar yellow flower. With a tangy and bitter flavor, younger leaves are tender and mild, while larger leaves become fibrous and more bitter. Once the plant blooms, the greens develop a stronger flavor and lose their optimal value for culinary use, making early harvest ideal for a palatable taste.
Behneman Farm
Valley Center, CA
Dandelion Greens are part of the Asteraceae family, also known as the Sunflower family. While often considered weeds due to their ability to monopolize soil nutrients and crowd out other plants, they are highly edible and nutrient-dense. Rich in omega-3 and omega-6 fatty acids, vitamins C, K, and A, they support digestion, act as a diuretic, and promote healthy teeth, gums, skin, and inflammation reduction.
Indian Sunmer Farm
330 Elm St, Ramona, CA 92065
Dandelion Greens: These flavorful greens are excellent in both raw and cooked dishes. They pair harmoniously with sweet flavors and rich ingredients like bacon and cheese, making them ideal for hearty gratins. Dandelion greens can be combined with fruits such as pears, apples, and stone fruits for salads. Other compatible ingredients include citrus, olive oil, creamy dressings, shallots, fennel, and garlic, enhancing their bold, tangy profile.
Patriarchou Gerasimou Thursday Market
Πατριάρχου Γερασίμου Chania, Crete, Greece 731 31
Dandelion greens were historically celebrated for both culinary and medicinal purposes long before being labeled as a weed. Their reputation shifted primarily due to the aesthetic demands of manicured lawns. Today, their culinary value is being rediscovered, with small farms, farmers markets, vegetarian lifestyles, and chefs spotlighting these unique greens in dishes.
Dandelion greens. These greens are one of the first fresh plants to emerge in spring and have been celebrated for their liver-cleansing properties, especially after a winter diet rich in fats. They’ve traditionally played an important role in fasting diets, particularly during Lent, helping to revitalize and detoxify the body.
Dandelion greens grow from a central hollow stem that can either be green or red. These toothed leaves are part of the same plant that produces the well-known yellow flower. Their flavor changes notably with age; younger greens are mild and tender, while older leaves become increasingly bitter and fibrous, losing culinary appeal as the plant matures and flowers appear.
Gourmet specialties inc
Dandelion greens are a bold addition to both raw and cooked dishes, pairing beautifully with sweet fruits like pears and apples in salads or rich ingredients such as bacon and cheese in baked recipes. Their robust flavor is enhanced by additions like citrus, sherry vinegar, garlic, or creamy dressings. These nutritious greens can also be transformed into a satisfying gratin with cream and cheese.
Dandelion greens, botanically known as Taraxacum officinale, are part of the Sunflower family and rank higher in nutritional value than spinach and broccoli. They are rich in Vitamins A, C, and K, as well as omega-3 and omega-6 fatty acids. Historically, they’ve been recognized for their medicinal properties, aiding digestion, acting as natural diuretics, reducing inflammation, and promoting healthy teeth, gums, and skin when incorporated into diets.
is easiest, three is harder.
