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 31, 2014

Volunteers of the Month: Summer Interns

CUESA says farewell and thanks to our summer interns, Janelle, Henry, and, Sarah.

July 25, 2014

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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.


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 »