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Dandelion Greens


Our dandelion greens are a cultivated variety called Catalogna Special. These are more-mild and less bitter than the wild, naturally grown dandelion that you see around your yard.

Just like the wild dandelion, this cultivated variety can be eaten raw in salads or sautéed like other greens.

They are an excellent source of vitamins A & K, calcium, and iron. Interesting fact: the name dandelion means "lion's tooth" because of the jagged-edge appearance of the leaves.

Prep Tips:

Chop or finely mince the leaves to use fresh a a "bitter" in you salad or use for cooking.

Storage Tips:

Store in plastic bag in refrigerator.

Harvest Season:

May - June
October - November

Farm Recipe:

Sauteed Dandelion Greens

olive oil
minced garlic
fresh lemon

Heat olive oil, and garlic, in skillet.
Add your dandelion greens.
Cook them on medium until they're wilted.
Sprinkle with salt, spritz with fresh lemon juice

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