These dandelion greens are picked as whole crowns so as to include the crunchy leaf bases. They add texture as well as an excellent earthy bitterness to any meal.
In Europe dandelion leaves are commonly eaten, as they were in Britain in earlier centuries. They seem to be having something of a resurgence of late – reappearing on restaurant menus around the country. Their roots can go as deep as four feet, minin
Dandelion leaves can be kept for 4-5 days in the fridge. Wash before use.
As with any other bitter ingredient the trick is to combine with some or all of the following: acidity, salt (& other strong flavours), blandness, fat & sweetness. So making a salad with several other ingredients falling into these categories plus a good dressing- which is both acid and fatty- will make the bitter note of the dandelion a delightful harmony with the rest of the recipe.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as