Valley Bounty: Dandelion Greens

Dandelions are found on all continents excluding Antarctica, and have been foraged and eaten by humans since prehistory. Several local farms grow dandelions for their greens, which are rich in vitamins (especially A, C, and K) and minerals (like iron and calcium). Dandelion greens have an earthy flavor with a touch of bitterness. Try them in place of basil in pesto, or sautéed in butter or olive oil with chopped garlic and onion.

Valley Bounty is written by Brian Snell

Web Extras

Check out CISA’s list of local farms that grow dandelion greens, or find them at farmers’ markets, farm stands, or retailers that prioritize local sourcing.

Try this recipe for Hortopita, a Greek pie made with greens, from the Kitchen Garden, or this one for Dandelion Egg Noodles from Just Roots Farm.