Cook Dandelion Greens
Melting snows predict the end of winter, but only the appearance of the first spring greens finally confirms it. Dandelion greens are among the first that Yankees swear by, come spring. If you want the most robust plants, the lawn may be the last resort for harvesting. Hunt instead in the fallow garden or along the fencelines….
“Wash in three cold-water baths and as many lukewarm rinses. Pause long enough while dunking the greens to let the dirt settle to the bottom of the pan before you lift them out. To avoid serving a limp mess of greens and to cook them so as to retain their shape, taste, color, and nutrition, prepare them by cooking only in the water that clings to their leaves [after washing]. Scatter salt among the leaves as you put them in the pot, cover, and apply low heat to slowly wilt them down.
“When they’ve been reduced by half their bulk, add a chopped, sautéed garlic clove and about three tablespoons of the oil in which you’ve browned it. Stir gingerly to keep the shapes of the leaves, and continue cooking until they’re wilted to the bottom of the pan. Salt to taste and serve.”
Editors Note: Dandelion greens must be eaten when they’re very young, otherwise they get bitter. By the time they flower, they’re too old.
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I was hoping to find out when to pick the greens. I have heard many things…”pick before they flower, pick after flower goes to seed, pick only leaves, pull up roots and all and then trim”. When is the best time and how do we harvest them for the best taste?
Me too. I just pulled up buckets of dandelions and tossed them. So I would be interested in “when do you pick” before flower or after – or does it not matter? I heard if you pick after they flower they are bitter.
According to most Google posts….gather before they flower.
I have gathered them here in OHIO since I was a brat…We always tried to get them before they have
the flowers…but that is ok….you can eat the flowers also….fix them like any other flower that is eaten….
We always gathered them along a creek or fence line…..take them home and sort….and the put through
many washings in a large tub or sink…..the earlier you pick them the more tender….I am only telling you this
from my experience……We sort them and when we go to cook them we drop them down in to boiling
water loosely…..about enough to cover the greens…I always cooked for about 2 or 3 minutes and poured
off that water and cooked them again until tender….I fried some bacon and use some of the drippings
from the bacon and chopped the bacon and add to the pot….I chopped a small onion and added that….
Taste for saltiness and add pepper…Here in OHIO some folks serve it with boiled eggs….or malt or cider
vinegar added to taste…..It can be a meal in it’s self….serve it up also with some tender young green onions,
and some sliced tomatoes and you have some yummy stuff….