Dandelions are edible and highly nutritious, with leaves being the most frequently eaten part. They can be purchased at stores or harvested wild. Dandelions have a long history as a food and can be used in salads or cooked with other vegetables. The flowers and roots can also be eaten. Foraging is easy and worth the effort as dandelions are high in vitamins and minerals.
Dandelions are the leaves of the common dandelion plant, which many people consider a weed. Indeed, dandelions are edible and highly nutritious, as well as being ubiquitous. The leaves are the most frequently eaten section of the plant and are edible in both raw and cooked form. The flowers and roots can also be eaten, however, typically cooked to mitigate their more bitter taste.
Dandelion greens can often be purchased at health food stores and specialty markets, but they can most easily be harvested wild. Besides being cheaper, wild harvesting is a great way to learn more about nature and edible plants in your neighborhood.
The use of dandelions as a food dates back centuries. In France, the plants came to be known as dent de lion, or “dandelions” in reference to the long, jagged leaves and sunny flowers that look rather like the manes of lions. With some adaptation to the name, the plant has made its way into the English language and into the English diet.
As a general rule, dandelion greens are best when freshly emerged. The longer they are allowed to ripen, the more bitter they become and some consumers even prefer late summer and early fall to summer ones, which tend to be very bitter. When used raw, dandelion greens complement salads in the same way as chicory and endive, introducing a new level of complexity and flavor. Cooked dandelion greens can be lightly steamed or sauteed with other vegetables. Light cooking is generally the way to go with dandelions. If the greens are simply too bitter to eat, boil them in several changes of fresh water to leach out the bitterness.
The flowers can be fried, steamed or used to make wine. Some people especially enjoy pickled flowers as a condiment. The edible roots can be roasted, boiled and fried and pair well with naturally sweet root vegetables such as carrots and sweet potatoes.
People who are hesitant to forage can harvest dandelions with confidence, as the plants are very distinctive and easy to identify. Foraging is also worth the effort, as dandelions are high in iron, calcium, and vitamins B, C, and E, among many others. The vitamin-rich greens are a great addition to any diet, and the bitter flavor will enhance the range of your palate too.
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