Red Dandelions
Estimated Inventory, bunch : 0
This item was last sold on : 04/24/25
Description/Taste
Red dandelions are the greens that emerge from dandelion weeds. These leaves have a thin, oblong shape with sharp, serrated edges that extend horizontally. They have reddish-maroon veins and ribs that run through their center, a grass-green hue, and a soft feel. Their texture is crisp and slightly waxy, which helps prevent water from falling off them and adds a glossy sheen. Red dandelion greens grow in large, upright bunches and offer a bitter flavor with a robust peppery finish, very similar to other varieties of chicory.
Seasons/Availability
Red dandelion greens are available year-round.
Current Facts
Red dandelions are botanically classified as Cichorium intybus and belong to the Cichorium family, which also includes chicory, endive, and radicchio. These bitter greens are often referred to as Italian dandelion. There are many varieties of Italian dandelions, including Clio, Catalogna Special, Italiko Red, and Garnet Stem. Many common plant species have been labeled as dandelions, including a salad green called Taraxacum officinale and a blue-flowered plant called C. intybus, which is actually classified as common chicory. Red dandelion is primarily a foraged ingredient, often used in culinary preparations when properly handled.
Nutritional Value
Red dandelions are a source of vitamin C, which supports the immune system, enhances iron absorption, and promotes healthy skin by aiding collagen production. Vitamin K in Red dandelions is important for maintaining bone density and regulating blood clotting, while their high iron content helps in the formation of red blood cells and prevents anemia. Red dandelions are also packed with antioxidants, such as beta-carotene and lutein, which protect cells from damage caused by free radicals and reduce inflammation, potentially lowering the risk of chronic diseases. The potassium found in these greens supports cardiovascular health by helping to regulate blood pressure and maintain proper muscle and nerve function. Additionally, Red dandelions provide dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps manage cholesterol levels, contributing to overall heart health.
Applications
Red dandelion greens are best when harvested young and may be eaten raw or cooked. They can be used as an ingredient in sandwiches, pasta, or hearty soups. These greens may also be blended into green smoothies, juices, and pesto or mixed into salads with ingredients like romaine lettuce, cherry tomatoes, roasted peppers, balsamic vinegar, and olive oil. When the leaves mature, they retain their color even after cooking, making them great for use in warm salads, soups, stews, and braised vegetable sides. These leaves can also be sautéed with olive oil and garlic to mellow their bitterness for dishes like dandelion fritters, which involve battering the flower heads and frying them until golden brown. Dandelion petals can also be added to baked goods like muffins, bread, or cookies. The roots of the dandelion plant can be roasted and brewed for a unique take on coffee. Other complementary flavors include anchovies, bacon, pancetta, ham, egg, legumes, soy sauce, vinegar, mustard, onion, and sesame. To maintain freshness, store Red dandelion greens in the refrigerator in an airtight bag lined with paper towels. Use the leaves quickly, as they are highly perishable, and be sure to rinse or soak them in cold water before preparation.
Ethnic/Cultural Info
Like other varieties of chicory, Red dandelions became a common substitute for coffee in French territories like Louisiana, eventually becoming a tradition in New Orleans. This was especially useful in the late 1970s when coffee prices rose to $3.19 per pound. During this time, millions of pounds of chicory roots were imported and distributed throughout grocery stores in the United States. Chicory is still used as coffee in Nebraska, where the roots are harvested, kiln-dried, roasted, and ground to create a distinctively bitter, caramel-flavored coffee.
Geography/History
Red dandelions are native to Italy and have been naturalized in other Mediterranean regions. They tend to grow in cool climates and require at least six hours of sun exposure daily. Red dandelions are commonly found in disturbed soils, roadsides, lawns, waste areas, marshlands, and rocky environments. They thrive across most states and provinces in North America, as well as in Asia and Europe. Additionally, they are present in parts of Iceland, Australia, New Zealand, South America, and some sub-Antarctic islands. Red dandelion greens may be sourced from some specialty markets in the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Donation 3 | San Diego | 619-295-3172 |
| Choi's | San Diego CA | 858-900-1224 |
Recipe Ideas
Recipes that include Red Dandelions. One
is easiest, three is harder.| Taste of Home |
|
Dandelion Soup |
| Healthy Smoothie Headquarters |
|
Dandy Dandelion Greens Smoothie |
| Half Baked Harvest |
|
Dandelion Greens Pesto, Fresh Fig and Gorgonzola Pizza with Pesto |
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