Dandelion greens are members of the spring chicory family. These bitter greens help tone your tummy (from the inside) and put some zest in the rest of your body.
The serrated leaves of these organic Dandelion Greens remind you that these aren’t the same weeds you just stepped on coming up the walk. Dandelion in French means “Tooth of the Lion,” which describes its look, but also its bite. It is indeed the same as the bright yellow flowers that eternally bloom in lawns to delight children and dismay gardeners. But unlike the dandelion weed, this dandy has been carefully cultivated and organically grown.
A bit of bitter flavor is an important element to a balanced diet. In Chinese cuisine, pungent, sweet, sour, salty, and bitter flavors are all partners. In Italian cuisine a bitter aperitif is customary. In German cuisine, bitters in the form of food, medicine, or schnapps are used as a digestive. Herbalists worldwide recommend Dandelion greens as a wonderful liver tonic and general detoxifier in springtime. Enjoy this humble plant.
No creature is fully itself till it is, like the dandelion,opened in the bloom of pure relationship to the sun, the entire living cosmos.
PREPARATION: To enjoy the full roar of Dandelions’ sharp taste, rip them into bits, and add to a salad. If you like it tempered, blanch the greens by adding them chopped to salted boiling water for 10 minutes, remove and dunk in cold water. Then enjoy with olive oil, lemon, and salt. Or try a sauté with garlic, onion, toasted pine nuts, and raisins.
STORAGE: For best flavor, prepare immediately or refrigerate in a plastic bag and use within 3–5 days—do not wash until ready to use.
- Heidi Lewis