How to cook dandelion greens

Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes.

Blanching the dandelion greens

One good trick to get rid of the bitterness of the dandelion leaves is to blanch them. Blanching involves cooking them in boiling salted water for a few minutes, may be from 30 seconds to 2 minutes. Now drain the greens and transfer them to ice water.

However, we should consider that dandelion leaves, which can be eaten as a vegetable, are rich in oxalates so, taken in large quantity, can cause damage to the body. Poisoning have also been reported in children from eating dandelion stems. These stalks contain much latex.

Be sure to only harvest as many blossoms as you need at once—they must be cooked immediately and should not be stored in the fridge. If you’re not 100% convinced that dandelion can be delicious, you should definitely know how to cook kale.

Dandelion greens can be eaten cooked or raw and serve as an excellent source of vitamins A, C and K. They also contain vitamin E, folate and small amounts of other B vitamins (1). What’s more, dandelion greens provide a substantial amount of several minerals, including iron, calcium, magnesium and potassium (1).

Every part of the dandelion is edible – leaves, roots, stems, and flowers. And the plants are nutritional powerhouses. Their nutrition profile compares favorably to kale and spinach and trounces iceberg lettuce, the most widely eaten salad green in the United States.

What are the side effects of dandelion (Taraxacum officinale)? Side effects of Taraxacum officinale are abdominal discomfort, diarrhea, heartburn, increased heart rate, bruising and bleeding, excessive urination, and increased potassium levels (hyperkalemia).

The Flowers:

The flowers are obviously the yellow part of the dandelion. They are known to be the least bitter part of the plant. They actually have a sweeter more crunchy flavor. Now, these can be used to make dandelion wine, or they can be eaten raw.

It is POSSIBLY SAFE when taken by mouth in medicinal amounts (larger amounts than those found in food). Taking dandelion by mouth might cause allergic reactions, stomach discomfort, diarrhea, or heartburn in some people.

Dandelion leaves to be eaten raw are best when they are fresh and young. As they age, the leaves get increasingly bitter. But they are still edible, particularly if you blanch them before using them in your recipe. Sautéed: you can use all dandelion or a mix of leaves to lighten the flavor of this dish.

How to Harvest Dandelions. The entire plant is edible: flower, leaves, and roots. The taste resembles that of a spicier arugula.

Every part of a dandelion is edible, from the roots to the leaves and flowers, even the unopened flower buds and flower stalks. There are literally hundreds of dandelion recipes that offer creative ideas for using every part of the plant, both for food and medicine.

Similar Plants

The common dandelion has no poisonous lookalikes. You can use other similar but less widespread Taraxacum species the same way you’d use the common dandelion.

The genus is native to Eurasia and North America, but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced into North America from Europe and now propagate as wildflowers. Both species are edible in their entirety.

Dandelions grow from seeds that germinate throughout the growing season. The plant remains in the seedling stage for approximately 8-15 weeks. Dandelions produce a rosette of tiny leaves that are pale yellowish-green color. At the same time, the plant is growing a deep root.

Common Types of Dandelion Plants

Red-seeded dandelion (Taraxacum erythrospermum) is similar to and often mistaken for the common dandelion, but red-seeded dandelion has reddish stems. Red-seeded dandelion is thought to be a variety of Taraxacum laevigatum (rock dandelion).

The leaves of the Red Dandelion greens are a deeper green than that of true Dandelion greens. They grow in larger more upright bunches and are less prone to bolting. They offer a bitter flavor with a robust peppery finish, very similar to other varieties of chicory.

They have reddish stems and dark green jagged leaves. Dandelions are extremely bitter and most often mixed into green smoothies, and used in juices to utilize their high nutrient content. They may also be added to salads, cooked in soups or paired with hard-boiled eggs.

The Italian Dandelion (both red and green varieties) is a hardy plant and is entirely edible, including the flowers, roots, and leaves. The attractive and tasty, red dandelion greens deliver a bitter-sweet taste. Young leaves can be enjoyed fresh in salads.