Wondering what to do with dandelion leaves? This guide covers how to pick them, cook them, store them, and swap them — with 6 recipes to put them to work.
Dandelion leaves are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 cup, chopped | 55 grams |
| In Chinese: | 蒲公英叶子 | |
| British (UK) term: | Dandelion leaves | |
| en français: | feuilles de pissenlit | |
| en español: | hojas de diente de león |
There are 6 recipes that contain this ingredient.
Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.
Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.
Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.
Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.
Dandelion Salad with Mustard Greens Vinaigrette recipe
Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.