Dandelion greens are at their peak in the spring to very early summer, before the flowers begin to bloom. They are known for a slight bitter taste, which is more notable in mature dandelion greens. However, that bitter taste can be removed by blanching or steaming them! Young dandelion greens are milder, which makes them appropriate to eat raw in salads. Other ways of cooking dandelion greens are sauteing, braising and putting in soups in place of spinach.
Storage: Store dandelion greens wrapped in a damp paper towel in an open ziploc bag in your crisper drawer for up to a week.
