Dandelions for the Kitchen

Dandelions are dredded in the yard but a joy in the kitchen. Young tender dandelions have a pepper taste that is great in salads or in soups and stews.

No I am not suggesting that you start growing dandelions in your kitchen.  But there are varieties of dandelions that are great in salads and as cooked greens.  

Edible dandelions (not the type growing in the grass) are packed full of nutrition and can be a valuable assest in the kitchen.  Dandelions contain vitamin A, vitamin B, vitamin C, vitamin D, calcium, potassium and iron.  Because of there high vitamin content dandelions are a perfect addition to a healthy diet.

When shopping for dandelions look for them in specialty markets or farmers markets.  Older mature dandelions will be about 12 inches long while young tender dandelions can be found 5-8 inches long.

Once you have your fresh dandelions home store them in the refrigerator in a plastic bag or airtight container.  Dandelions will keep fresh for about 5 days when stored properly.

When you are ready to prepare your dandelions for cooking or eating raw in a salad wash them thoroughly. Allow the leaves to remain moist until just before cooking or adding to a salad.  If you are cooking mature dandelions trim of the stems and allow the leaves to remain moist during cooking.  This will help the larger dandelion leaves wilt when cooked.

Young dandelions provide a peppery bite to fresh salads but mature dandelions must be cooked or they will be too bitter to eat.  Because dandelions have such a hearty leaf they lend themselves well to being boiled, stewed or even added to soups and meat.  It is advisable to add dandelions toward the end of cooking so the bitter flavors do not alter the taste of the dish.