Eat Your Dandelions!

About Dandelion Greens

Dandelion is a beneficial plant that is rich in nutrients (in spite of the fact that it is sometimes considered a weed). The name dandelion comes from the French word dent-de-lion, meaning “lion’s tooth.” Dandelion greens have been used in cuisine and medicinally for thousands of years, and is classified as an herb.

Selection

When shipped from the farm our dandelion greens in our produce department are a vibrant green with leaves that reach lengths of 15 inches or more.

Storage

Store in the refrigerator preferably in a cloth bag. For longest storage life cut a small amount off the bottoms of the stalks to expose fresh ends. Place your greens in a large glass jar filled with water. Cover the dandelion with a plastic or cloth bag and place back in the fridge.

Nutrition

Dandelion is rich in many nutrients yet low in calories. In particular, it contains a good amount of fiber as well as vitamin K, vitamin A and vitamin C. Dandelion greens also contain small amounts of other vitamins and several trace minerals (like magnesium, phosphorus, potassium, and zinc). Organic dandelion greens are often considered more nutritious than kale and spinach!

How to Eat Dandelions

The great thing about the dandelion is that every part of the plant is edible. While we only carry the greens in our stores, here’s some good-to-know information!

  • Greens: Dandelion leaves are on the bitter side, but they have a spicy kick similar to arugula. Try tossing some fresh, washed leaves into a salad. To take the edge off the bitterness, you can also cook them. See recipe below.

  • Flowers: Dandelions’ sunny blossoms give color to a salad. Use them fresh or dried to make dandelion tea.

  • Roots: Roasted dandelion roots are used in a tasty drink similar to coffee. You can find dandelion-based coffee substitutes in our tea and coffee departments!

Some Recipes for Dandelion Greens

Garlicky Dandelion Greens With Pine Nuts

INGREDIENTS:  

  • 2-3 bunches of dandelion greens

  • 6-7 cloves garlic

  • 1 1/2 tsp himilayan salt

  • 3 tbs extra virgin olive oil

  • 2 tbs butter

  • 1/4 cup pine nuts

INSTRUCTIONS:

  • Toast the pine nuts in the oven for 10-15 minutes at 400.

  • Wash greens and chop into bite size pieces, leaves and stems.

  • Peel garlic and put into a mortar and pestle with salt and mash.

  • Heat the olive oil and butter in a heavy skillet over medium heat.

  • Add the onion, garlic and salt, stirring while it cooks until the garlic is just golden and fragrant.

  • Add the greens and sauté 5-8 minutes until they are bright green in color and starting to soften.

  • Season with more salt and pepper to taste!

Dandelion Pesto

INGREDIENTS: 

  • 3/4 cup pumpkin seeds

  • 4 cloves garlic, minced

  • 1/2 cup grated parmesan

  • 1-2 bunches of dandelion greens-about 2 cups loosely packed

  • 1 tbsp fresh lemon juice

  • 1/2 cup extra virgin olive oil

  • 1/2 tsp himilayan salt

  • 1/4 tsp red pepper flakes

  • To taste, fresh ground pepper

INSTRUCTIONS: 

  • Preheat the oven to 350°F.

  • Roast the pumpkin seeds until just fragrant, about 5 minutes.

  • Remove from the oven and allow to cool.

  • Wash and chop the dandelion greens.

  • Put the pumpkin seeds and garlic in a food processor.

  • Pulse the garlic and pumpkin seeds together until very finely chopped.

  • Add the greens to the food processor.

  • Add Parmesan cheese, hot peppers, salt, oil, and lemon juice and process continuously until combined.

  • Stopping the processor when needed to scrape the sides, adding more oil if needed.

  • Add salt and pepper to taste!


Ben Cobb