Inventory, 12 ct : 7.42
This item was last sold on : 11/30/23
Dandelion greens are simply the toothed leaves of the common plant which produce the ubiquitous yellow flower. The leaves sprout from a central hollow stem which may be green or red. Dandelion greens have a very distinct, assertive flavor, often tangy and bitter. The younger leaves with short stems are tender and mild, while larger leaves become fibrous and overtly bitter. Once the plants produce flowers, their strong flavor increases and the greens are past the point of optimal culinary value.
Dandelion greens are available year-round.
Dandelion greens, also known as Swedish mums and botanically classified as Taraxacum officinale, are a flowering herbaceous plant in the Asteraceae (Sunflower) family. Dandelion greens are as naturally occurring as the weeds that they are societally classed within, regardless of their edible status as a leaf vegetable. Dandelion plants, if left to their own natural devises, will dominate the soil's nutrient supply and thus starve neighboring plants, including grass. However, if cultivated as a green and harvested by maturity, their nefarious reputation is subdued by their edible qualities. If left unmanaged, the flowering head will produce seeds, which will disperse into the atmosphere to produce more wild dandelions in future seasons.
According to the U.S. Department of Agriculture, Dandelion greens rank high on the nutritional barometer, surpassing both spinach and broccoli in nutritional value. Dandelion greens are rich in Vitamin C, K and A as well as omega-3 and omega-6 fatty acids, and protein. They have also historically been valued for their medicinal qualities. Dandelion greens act as a natural diuretic and they help boost digestion. They also reduce swelling and inflammation and support healthy teeth, gums and skin.
Dandelion greens may not be as versatile as lettuce or spinach, but they are not limited in their use and should be considered for both raw and cooked applications. The green's assertive nature can be balanced by sweet flavors and rich foods such as cheese and bacon. Dandelion greens work well in a salad mixes paired with pears, apples and stone fruits. They can be wilted or baked. They make a great gratin cooked with bacon cheese and cream. Other complimentary pairings include citrus, sherry vinegar, tart dressings and creamy dressings, olive oil, shallots, fennel, white beans, tomatoes, chiles and garlic.
Dandelion greens offer tremendous cleansing qualities and have long been a part of the fasting diet during Lent. They are usually the first fresh green to grow in the spring and are eaten to clean the liver of fat consumed over the long winter.
Dandelion greens are native to Eurasia and have naturalized throughout the world. They occur in every region of every hemisphere including every state within the Americas. Their culinary and medicinal use far predates their status as a noxious weed. It was only once there was a common desire for manicured lawns that a food plant was classified as a predator. Dandelion leaves and roots are an historically and traditionally part of many Asian and European cuisines. A resurgence of small farms, farmers markets, the rise in vegetarian diets and chefs placing unique greens on menus has led to a restored culinary relevance of Dandelion greens.
Restaurants currently purchasing this product as an ingredient for their menu.
|Gyrogrill||San Diego CA||857-719-2109|
|Vitality Tap - 1St Ave||San Diego CA||619-237-7625|
|Cross Roots||San Diego CA||858-245-1678|
|Fishery||San Diego CA||858-272-9985|
|Huntress||San Diego CA||619-955-5750|
|Mister A's||San Diego CA||619-239-1377|
|Culinary Concepts||San Diego CA||619-865-1918|
|Justin Weiss||Bonsall CA||760-724-9875|
|4 The Love Of Lemons||San Diego CA||760-613-1104|
Recipes that include Dandelion Greens. One is easiest, three is harder.