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Dandelion Greens

 dandelion greens (1)  400x400While you may see dandelions as a pesky nuisance in your yard, others see this weed as a delicious, spring salad! Our ancestors often cooked the greens as a vegetable and may have even made wine out of the dandelion flowers! Today dandelion greens have made their way back to the farmers’ market!

Cultivated dandelion greens tend to be quite a bit larger than their foraged counterparts. Both are dark green, with deeply serrated leaves. If you plan to harvest your own dandelions, be sure to look for greens with no wilted, yellow or brown spots on them. The best time to harvest wild dandelion greens is before they flower, after which the leaves become markedly more bitter. If you do choose to forage for dandelions, be sure to do so in an area that has never been sprayed with herbicides or insecticides.

Why not try this historic recipe for Bacon Dressing – a delicious topping for your young dandelion greens (or other leafy lettuce!)

Dandelion with Bacon Dressing

1 qt. young dandelion greens
4 slices bacon
3 T. flour
½ t. salt
1 ½ c. water
1 egg beaten
2 T. vinegar

Cut bacon into small pieces and fry until crisp. Pour off fat except 2 T. Blend flour into fat and gradually add water. When mixed, add egg, salt, and vinegar. Cook over low heat stirring constantly until thickened. Pour over dandelion stems and serve at once. (This dressing is also very tasty over endive or lettuce.)


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