Dandelion greens

Dandelion greens

Dandelion greens have a potent flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.

The name of this vegetable originates from the French phrase “dent de lion,” or lion’s teeth, which refers to the coarsely toothed leaves of the plant. While the leaves are not sharp to touch, they do have a punchy, bitter taste. Dandelions are considered a beneficial weed because they don’t compete for nutrients with the neighboring plants and their taproots are deep enough to bring up nutrients and actually increase soil fertility.

Young dandelion leaves are less bitter than mature dandelion leaves and can be used in salads. To prepare, wash the greens in cool water to remove any debris .

In Season

January, February, March, April, May

Recipes with Dandelion greens

Delicata Squash Salad

From CUESA’s Market Chef, Sarah Henkin.

Chickpea and Dandelion Zuppa

Christophe Hille, formerly of A16.

Articles about Dandelion greens

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »