Cultivated strain with tender, fleshy, dark green leaves, not a chicory. Used as green vegetable for boiling or in a salad. Roots can be used for forcing, or as substitute for coffee by roasting in an oven until crisp and then grinding. Flowers are used for wine making. Blanch to remove bitterness, squeeze the water out of them, chop them and lightly braise them with strong flavors like bacon, garlic and chiles. Dandelion greens are also lovely served slightly wilted in warm salads, as long as a strong red wine or sherry vinaigrette and/or rich flavors like a poached egg, toasted nuts or grated cheese round out their flavors. Tags: Color: Green, Season: Spring Fall.
Native to Eurasia and now is naturalized throughout North America, southern Africa, South America, New Zealand, Australia, and India. Delicious dandelion recipes