Do you like dandelion greens?

[Jenise]

Confession: I've only eaten them once. I bought a bunch at a Whole Foods Market and prepared them myself, convinced that I who like everything on the planet that's green and edible had been missing out on a treat. I prepared them according to some authoritative recipe, though it's been so long I don't recall what or whose it was. But they were waaaaaaaaaaaaaay too bitter.

At the farmer's market this morning, I spied a bunch and asked the vendor how she made them edible. She didn't: she doesn't like them either.

So if there's someone here who does, please tell me what to do with them.

Jenise, Hi....

Like the French and the Italians, I enjoy dandelion greens only as a garnish to dishes containing Bearnaise or Beauharnais sauce, in which the natural sweetness of the sauce marries well with the bitterness of the greens. I have a problem with Spanish tapas that are sometimes rich in these greens, much preferring watercress.

By the bye, one of the latest fads in garnishes involves the very young leaves of the cannibas sativa plant. Interestingly enough, when the leaves are very young (less than 1/2" or 1 cm. in length) they have no psychedelic properties whatever but do very nicely as part of a green salad or even as a garnish to pizza and have a fascinating sweet-sour note to them.

Best
Rogov

I think the chicory - puntarelle is about as bitter and a dressing of garlic/olive oil and anchovy paste is very good

[Jenise]

Jenise, Hi....

Like the French and the Italians, I enjoy dandelion greens only as a garnish to dishes containing Bearnaise or Beauharnais sauce, in which the natural sweetness of the sauce marries well with the bitterness of the greens. I have a problem with Spanish tapas that are sometimes rich in these greens, much preferring watercress.

By the bye, one of the latest fads in garnishes involves the very young leaves of the cannibas sativa plant. Interestingly enough, when the leaves are very young (less than 1/2" or 1 cm. in length) they have no psychedelic properties whatever but do very nicely as part of a green salad or even as a garnish to pizza and have a fascinating sweet-sour note to them.

Best
Rogov

Not exactly a big thumbs up. I'm thinking surely someone will come along and say "Oh yeah, I love them". Whole Foods is stocking them for somebody!

Interesting about the cannibas (I was thinking it was spelled cannabis?) sativa. Interesting to ponder who might be able to get a license to grow that commercially.

I love them. I like the intense bitterness. But if I want to tamper that a little then I can dress them with a buttermilk/feta dressing and that does the trick. I also wilted some in a pan with sautéed carrots and fig chutney once. Served it with roasted venison tenderloin. That was really good.

rwj

By the bye, one of the latest fads in garnishes involves the very young leaves of the cannibas sativa plant. Interestingly enough, when the leaves are very young (less than 1/2" or 1 cm. in length) they have no psychedelic properties whatever but do very nicely as part of a green salad or even as a garnish to pizza and have a fascinating sweet-sour note to them

To my knowledge and experience the leaves of any cannabis sativa plant have no psychedelic properties, no matter the age. That buzz comes from the buds.

rwj

No.

By the bye, one of the latest fads in garnishes involves the very young leaves of the cannibas sativa plant. Interestingly enough, when the leaves are very young (less than 1/2" or 1 cm. in length) they have no psychedelic properties whatever but do very nicely as part of a green salad or even as a garnish to pizza and have a fascinating sweet-sour note to them.

Best
Rogov

Interesting! This is a potential side benefit to the upcoming vote to legalize marijuana in California.

Robert, Hi....


The psychedelic properties of marijuana and hashish come from the buds, flowers, leaves and stems of the plant. Most commonly used around the world are the leaves as those are easiest to trim, dry and use as one wishes. Those who "grow their own" tend to use just about every part of the plant except its roots.

All with the proviso of course that in many places the cultivation of, collection, sale and in some cases the use in any quantity of marijuana are illegal.

Best
Rogov

Jenise,

I do love Dandelion greens. I do not think they are as bitter as my wild mustard greens, which I must boil in 2 changes of water before sauteeing to make them edible.

I tend to pick my greens very young, and that maybe why they are not as bitter? I usually don't make a whole salad out of them, but add them as an addition. I will also use them in place of arugala on a sandwich of roast beef with honey mustard on a French Baguette.

I have never had them cooked, but heard they are a good sub for escarole in soup. Maybe treat them like broccoli Rabe?