Collect dandelion leaves in early spring, when they're the tastiest, before the flowers appear. Harvest again in late fall. After a frost, their protective bitterness disappears. Dandelions growing in rich, moist soil, with the broadest leaves and largest roots, are the best. Select the youngest individuals, and avoid all plants with flowers. Some people eat the greens from spring to fall, when they're very bitter. Others boil out the summer bitterness (and water-soluble vitamins) out in two changes of water. It’s all a matter of preference.
Dandelion greens are wonderful in salads, sautéed or steamed. They taste like chicory and endive, with an intense heartiness overlying a bitter tinge.
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