Dandelions should be stored unwashed and wrapped in a paper towel in a plastic bag and kept in the refrigerator.
Dandelions get their name from the French dent de lion, which means lion’s tooth. The French moniker is referring to the plants jagged leaves, which look like a toothy maw. The leaves grow in a rosette from a central taproot. Dandelions belong to the Asteraceae family, or the aster and daisy family, and are known for their bright yellow flowers that turn into white puffballs when they go to seed. We grow both red and green dandelion greens, the major difference being the color of the stem that runs up the leaf. The entire dandelion plant is edible, however we only grow it for the leaves here at Harmony Valley Farm.
Before using dandelion greens, make sure to wash them well in a sink of water then drain in a colander or salad spinner. Dandelions are a bitter green. If eating them raw, try a citrusy vinaigrette to balance out the bitterness. If the bitterness is too much, you can try blanching them for a minute or two before adding the greens to your salad or sandwich, as this will mellow out the flavor. They can also be eaten sautéed, braised, added to soups, pastas or quiche, or turned into pesto. You can use dandelion greens in the same manner as you would spinach, and can easily substitute it out. Dandelion greens go well with olive oil, garlic, onions, pancetta, bacon, white beans, eggs, cream, parmesan and Romano cheese.
Health & Nutrition: Dandelions have been used medicinally since at least the 10th century. Dandelions are packed with iron, calcium, Vitamins A, C, K and B2, only to name a few. In fact, dandelions have more iron than spinach! Dandelion helps fight against cancer and inflammation as well as boosts the immune system. It is also a great diuretic.
