While you are weeding your garden this spring, save a few dandelions from the compost bin and give them a try.
The whole dandelion is edible, from the roots to the flowers. The greens are packed full of nutrients like iron and calcium, and Vitamins A and C. When a plant is this good for you and so versatile, it seems silly to let it go to waste!
What to look for: Look for firm, uniformly coloured stems and leaves. If foraging, choose dandelions that have not bloomed yet; the younger plants are less bitter. If you are foraging, make sure you are doing so in an area that is not sprayed with pesticides and is not exposed to contaminants, like the side of the road. You may also be able to find dandelion greens at your local grocery store or farmers market.
How to use it: Use dandelion greens how you might use arugula or spinach; in salads or wilted into pastas. The bitterness can be strong in older leaves, so they hold up well (or can be masked) when paired with bold flavours.
Abeego Food Lover