- Cultivated dandelion greens (from the yellow flowered plant that grows wild on lawns) are long and slender, with a pleasantly bitter flavor.
- Look for firm leaves with thin stems. Leaves should be rinsed, dried thoroughly and stored in an open plastic bag. They’ll keep for a few days in the fridge.
- Try in soups and braises. Raw they’re great as a bed for grilled steak or tossed into pasta with olive oil, dried crushed red pepper, and Parmesan cheese.
- Eating dandelion greens may boost digestion and promote healthy teeth, gums and skin.