Dandelion-Beet Salad Recipe (2024)

FAQs

How do you get the bitterness out of dandelion greens? ›

The technique of leaching goes like this: Start a pot of rapidly boiling water, chop up the greens to about one inch pieces, put them in the water, stir to keep them submerged. After 3 minutes, sample a small piece. If not bitter, remove the greens from the water and serve hot.

Dandelion greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K. They also contain vitamin E, folate, and small amounts of other B vitamins. Dandelion greens provide several minerals, including iron, calcium, magnesium, and potassium ( 1 ).

The stems are perfectly edible — they're not so tough and fibrous that you would need to remove them before cooking.

Balancing out the bitterness

While some might think boiling vegetables leaches out the nutrition, in reality this cooking method can increase nutrient bioavailability for the dark, leafy greens that contain oxalates, organic compounds that reduce the body's ability to absorb nutrients.

In the past, dandelion roots and leaves were used to treat liver problems. Native Americans also boiled dandelion in water and took it to treat kidney disease, swelling, skin problems, heartburn, and upset stomach.

When taken by mouth: Dandelion is likely safe for most people when consumed in the amounts commonly found in food. It is possibly safe when taken in larger amounts. Dandelion might cause allergic reactions, stomach discomfort, diarrhea, or heartburn in some people.

In fact, nearly the entire plant can be consumed in one way or another. The only inedible part is the stem, which contains a very bitter, milky substance. Let's start at the top: the flowers. Dandelion flowers are a great addition to pancakes or fritters.

Also avoid high traffic areas like trails, roadways or animal/pet areas. Always wash dandelion greens, flowers and roots before preparing. A salad spinner works great to get excess water off leaves and flowers before cooking.

Sauteeing the greens with olive oil and garlic is a good treatment for any leafy green. Boil the greens for 5 minutes, then sautee them in a pan of hot olive oil and garlic for up to 5 minutes. Baked. Similar to how you might bake kale chips, you can make dandelion leaf chips by baking them in your oven.

The entire plant is edible, from the flowers to the roots. These are some of my favorite recipes that I enjoy each year from the dandelions that grow close to me.

What is the white stuff that comes out of a dandelion stem? ›

It turns out that fluid isn't sap or poison, but a defense mechanism, in the form of latex! The Lithuanian word for dandelions is 'pienė', which literally translates to milky, for the white liquid. Latex is produced by cells called laticifers, which exist in more than 20 000 plant species, as well as some fungi.

Dandelions pack a whole lot of vitamins and minerals into a small plant. “They're probably the most nutritionally dense green you can eat — outstripping even kale or spinach,” Geib says. Dandelion greens, in particular, are a great source of vitamins and minerals such as: Vitamins A, C and K.

A. Dandelion greens are a great addition to your daily diet. They have anti-oxidative, anti-inflammatory, anti-cancer, and anti-diabetic properties.

Dandelion greens can be refrigerated in a plastic bag for several days. For longer storage, trim the bottoms and stand in a glass of water in the refrigerator. If you find the bitterness a bit too much for you, you can cut the bitterness by blanching the greens for a minute in boiling water.

Add enough salt (you can be generous with the salt) The more salt, the better. Pour in hot boiling water, stir and let it sit for 5 minutes. After 5 minutes, remove the leaves from the hot salty water and transfer them into cold water. This process blanches the leaves and removes the bitterness.

All parts of plant are edible, though the leaves and the flowers are the most delicious. Because the greens are quite bitter, they are often paired with ingredients that temper the bitter bite.

Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain. Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.