Dandelion is known as a weed, but it has taken its rightful place in culinary history. A famous 1896 edition of Fanny Farmer’s cookbook already mentioned this common green.
The taste of dandelion leaves is a bit like arugula and cabbage – slightly bitter and strongly peppery. Why not try this herb to take its rightful place on the dining table? Just be careful, the leaves should not be treated with herbicides!
You can collect dandelion in your own garden, it is quite edible, but its greens will be more bitter than cultivated varieties that are sold in supermarkets
Dandelion greens can be stored in a plastic bag in the refrigerator for several days. For longer storage, place the leaves in a glass of water in a cool place.
If the leaves seem too bitter, blanch the greens for a minute in boiling water.
First, dandelion can be substituted for arugula or even spinach in your favorite recipes.
Dandelion greens are mixed with cheese when making lasagne or stuffed pasta. Home bakers can add chopped leaves to cornbread along with cumin seeds.
Add a handful of chopped raw leaves to the salad, and balance the bitterness with crunchy croutons and soft goat cheese.
Dandelion leaves go well with vinaigrette sauce, it needs to be heated and sprinkled on greens.
Fry the leaves in a little olive oil with garlic and onion, then toss with the cooked pasta and grated parmesan.