Dandelion Greens

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The dandelion (Taraxicum officinale) seems to be found naturally on all continents, although most cultivated varieties are native to Eurasia. It’s occasionally grown on a small scale, and has been gathered from the wild (or the backyard) since prehistory. The plant is a perennial, so if its taproot is left intact, it will give a rosette of leaves repeatedly. The bitter leaves are often blanched before eating to make them more palatable.