We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Dandelion Greens?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Dandelion greens are the leaves of the common dandelion plant, which many people think of as a weed. In fact, dandelions are edible and highly nutritious, in addition to being ubiquitous. The leaves are the most frequently eaten section of the plant, and they are edible in both raw and cooked form. The flowers and roots may also be eaten, however, typically cooked to mitigate their more bitter flavor.

Dandelion greens can often be purchased in health food stores and specialty markets, but they can be more readily harvested wild. In addition to being cheaper, wild harvesting is a great way to learn more about nature and the edible plants in your neighborhood.

The use of dandelion greens as a food dates back for centuries. In France, the plants came to be known as dent de lion, or “lion's teeth” in a reference to the long, jagged leaves and the sunny flowers which do rather resemble the manes of lions. With some adjustment to the name, the plant made its way into the English language, as well as the English diet.

As a general rule, dandelion greens are best when they have just emerged. The longer they are allowed to mature, the more bitter they get, and some consumers also prefer late summer and early fall greens to summer greens, which tend to be fiercely bitter. When used raw, dandelion greens complement salads in the same way that chicory and endive do, introducing a new layer of complexity and flavor. Cooked, dandelion greens may be lightly steamed or sautéed with other vegetables. Light cooking is generally the way to go with dandelion greens. If the greens are simply too bitter to eat, boil them in several changes of fresh water to leech out the bitterness.

The flowers can be fried, steamed, or used to brew wines. Some people particularly enjoy the flowers pickled as a condiment. The edible roots can be roasted, boiled, and stir fried, and they go well with naturally sweet root vegetables like carrots and yams.

People who are hesitant about foraging can harvest dandelion greens in confidence, since the plants are very distinctive and easy to identify. Foraging is well worth the effort, as well, since dandelion greens are rich in iron, calcium, and vitamins B, C, and E, among many others. The vitamin-rich greens are a great addition to any diet, and the bitter flavor will enhance the range of your palate as well.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon173822 — On May 08, 2011

I think I would be concerned about pesticides, weed killers, as well as chemical fertilizers harvesting them from a 'neighbor' or an area that didn't grow them for consumption.

I go to the local farmer's market and feel better that they are grown organically. If I'm going to consume dandelion and get the all the health benefits, including detoxing the liver, digestive system, it seems counter-productive to do otherwise. Being said, I should stop putting off building a box for a raised backyard bed.

By helene55 — On May 08, 2011

I cannot imagine spending money on something like dandelions. If you want to eat them, and I have heard they can be quite tasty in some foods, harvest your own. If you don't have any, get them from a friend's lawn- no need to spend a lot of money on something which so many people are trying to get rid of.

By somerset — On Mar 13, 2008

They can be a little aggravating on your lawn, but looking a little into it I found that they actually do not compete with the grass. Because their roots go much deeper than grass roots do, they use nutrients from a deeper part of the soil.

Since earthworms like to be around dandelions, they actually aerate the earth which helps the grass too. Now that I found that out, I am not looking at dandelions quite in the same light, as these annoying, pesky weeds.

Dandelions also stimulate the growth of flowers and fruits to where they ripen faster, however, because dandelions produce ethylene gas, neighboring plants will be limited in height.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.