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The green edible leaves of the common yellow flower that grows wild, dandelion greens offer a slightly bitter, but typically pleasant, flavor. The hollow central vein may be green or red and holds a bitter-tasting, milky substance. The paler the leaves, the more tender the greens. The shorter the stem, the better the flavor because of its juicy bitter contents. Once the plants produce flowers, the bitter taste increases. Dandelion flowers are often used for decorative garnish or in salads. Harvested at the most tender stage before flowers appear, dandelion greens generally measure about six to seven inches in length.
Dandelion Greens are available year-round.
This green is a member of the sunflower family. Flavor and freshness of the petals are best when used three to four hours after picking.
Low in calories, dandelion greens contain about 35 calories per cooked cup. These greens offer a high amount of vitamin A, some B vitamins, minerals, fiber, protein, choline, pectins, insulin, carbohydrates, calcium, potassium and a moderate amount of vitamin C.
Pluck the yellow petals from the green base of the flower and use in wine, muffins and biscuits. To lessen bitterness, drop dandelion greens into boiling water; boil until tender; drain; cover with ice water and drain again. Chop; set-aside until ready to use. Note: Dandelion greens require thorough cleaning.
Dandelion greens are specific for the liver and as a digestive aid. The root of the dandelion offers a magenta dye.
Although they can be harvested wild, dandelions found in the wild may not be safe to eat as pesticides may have been sprayed on the plants. Locally grown in California at Jaime Farms, this renowned and prosperous farm has been growing outstanding produce since 1997.
Recipes that include Dandelion Greens. One is easiest, three is harder.
|Half Baked Harvest||Dandelion Greens Pesto, Fresh Fig and Gorgonzola Pizza with Pesto|
|A Beautiful Plate||Sauteed Dandelion Greens with Eggs|