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The dandelion is a perennial, herbaceous plant with long, lance-shaped leaves. Dandelion greens are simply the very young and tender leaves of the dandelion plant. The younger leaves offer a slightly less bitter bite. The paler the leaves, the more tender the greens.
Dandelion greens, while growing wild and cultivated year-round, are a true spring and summertime crop.
Originally simply thought of as a weed, dandelion greens are best harvested young, before the flowers appear and the plant goes to seed.
Dandelion greens, roots and flowers are beneficial for liver function as well as a digestive aid. It is believed that the herb produces beneficial effects by removing toxic pollutants in the body that have accumulated over time.
The name dandelion comes from the French "dents de lion," or "teeth of the lion," due to the shape of the leaf.
Dandelion (taraxacum officinale) is native to Greece, altough there are several varieties of dandelions that grow in regions throughout the world. The Russian dandelion green, Taraxacum kok-saghyz, is used for its roots, which are a source of high-quality latex made for rubber gloves.
Recipes that include Dandelion Greens. One is easiest, three is harder.
|Half Baked Harvest||Dandelion Greens Pesto, Fresh Fig and Gorgonzola Pizza with Pesto|