Dandelion Greens

* **Appearance:** The leaves are long (5–25 cm or longer), simple, and deeply **lobed or saw-toothed**, forming a basal rosette above the root. They are typically bright green, and the commercially cultivated varieties are often larger and slightly less bitter than those found in the wild. * **Flavor:** Dandelion greens are known for their distinctively **bitter** and slightly **peppery/tangy** flavor, which intensifies as the leaves mature or after the plant flowers. This bitterness is a natural digestive stimulant. * **Nutritional Value:** They are considered one of the most nutrient-dense greens, offering high amounts of **Vitamin A, Vitamin C, and Vitamin K**, as well as good sources of calcium, potassium, iron, and folate. * **Culinary Uses:** The greens are versatile and used in many global cuisines (including Italian *cicoria*, Greek *horta*, and Korean dishes). The bitterness is often balanced by using strong complementary flavors: * **Raw:** Used sparingly in salads, often paired with sweet elements, rich ingredients (like cheese or bacon), or acidic vinaigrettes. * **Cooked:** The bitterness mellows significantly when cooked. They are often **sautéed** with olive oil, garlic, and chili flakes, braised, or added to soups, stews, and frittatas. Blanching the leaves before cooking is another technique used to reduce the bitter taste. * **Medicinal/Other:** The entire plant is edible. The roots are often roasted and ground to make a caffeine-free coffee substitute, and the flowers are used to make wine or jelly.