Dandelion greens can be washed and stored and kept for up to a week in the high-humidity produce drawer of your fridge.

Flavor & Preparation

Naturally bitter, dandelion greens mellow when cooked or paired with citrus. They add a new dimension to raw salads, but maintain their nutrients and texture when cooked. Spring leaves are the most delicate, though they can be enjoyed throughout the season.

Dandelion greens can be used in place of—or in addition to—other leafy greens, such as kale or Swiss chard. A classic pairing is with beans, especially cannellini beans (white kidney beans); see below for our favorite preparation of this duo.

Health Benefits

• Dandelion greens are packed with iron and potassium

• Large quantities of vitamins A, C, and K

• Promote healthy skin, circulation, and carbohydrate metabolism