Always choose dandelions from a safe place: from a place that hasn’t been chemically treated and not too close to major traffic.
2Tcoconut oil or butter(add more as needed)
1Tolive oil(add more as needed)
Pick the flowers when they are open. I like to pick the full stem and place them in a jar of water as I gather them. The dandelion bouquet can sit in the water until you’re ready to use them, but they will start closing at night. They will shrink a lot when cooked.
Separate the flower from the stem (keeping the green stuff at the base of the flower—it holds the petals together).
Wash if you need to, then dry them off by spinning in a salad spinner or patting with a dish towel.
Sauté lightly in butter or coconut oil until softened.
I like to eat mine plain, but you can toss them into any dish. I recently had mine in a chard/millet dish and even popped them into the chicken salad.
Pick the leaves. (If you are weeding, use a tool to pull up the whole root—it is long and breaks easily. If not, don’t take more than ½ the leaves so that plant can produce more.)
Wash if you need to and dry them by spinning in a salad spinner or patting with a dish towel.
Sauté in coconut oil or butter, steam, or massage with olive oil or add them plain to a salad.
The bitterness of dandelion greens pairs well with rich foods.