Dandelion leaves and buds have been a part of traditional Mediterranean (especially Sephardic) and Asian, most notably Chinese and Korean cuisine.
Dandelions leaves can be picked in the early spring before they become tough. They are best before the flowers bloom. Later in the season the plants can be blanched, i.e. covered to exclude light, to improve the flavor. The flowers can be sauteed in butter or oil as a vegetable dish, or dipped in tempura batter and fried. The flower petals, along with other ingredients, are used to make dandelion wine. The roasted, ground roots can be used as a caffeine-free dandelion coffee.
1 dandelion green photo
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