Dandelion greens have a long and interesting history as a culinary staple and healing food.
The bright greens are a member of the Taraxacum genus which is derived from the Greek words for “disease” and “cure”. And the word dandelion comes from the French “dent de lion”, meaning “lion’s tooth”.
With their slightly bitter, tangy flavor dandelion greens adds interest to salads and are also delicious sauteed like spinach.
Selecting and Storing Dandelion Greens
Look for bright-green, crisp leaves and avoid those with any yellowing or wilting. Refrigerate, tightly wrapped in a plastic bag, up to 5 days.