How to Eat Dandelions

Pick the dandelion leaves when they are young. The older they are, the more bitter they are. The best time is early in the spring before they flower.

Ways to cook the greens:

1. Boil them for five minutes.

2. Steam them until they are tender, 1 -- 2 minutes.

3. Saute one cup of greens for 1 -- 2 minutes with 1 tablespoon olive oil and 1 teaspoon sesame seeds. Serve with a dash of tamari or soy sauce.

4. To remove the bitterness from plants that have already flowered, you can blanche them in a pot of boiling salted water, drain and blanche them again.

INGREDIENTS:

2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

DIRECTIONS:
 
Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper.

Garnish with flowers or buds.