Description
Dandelion greens are merely the toothed leaves of the ordinary plant that gives rise to the commonplace yellow blossom. The leaves grow from a hollow central stalk that may be green or crimson. Dandelion greens have a highly distinct, powerful flavor that is frequently acidic and bitter. While larger leaves grow fibrous and obviously bitter, younger leaves with short stems are soft and moderate. The plants’ flavor is even stronger after they start to bloom, and the greens lose most of their culinary value.
Uses
Although dandelion greens may not be as adaptable as spinach or lettuce, their uses are not limited and they should be taken into account for both fresh and cooked applications. The assertiveness of the green can be moderated by sweet flavors and fatty items like cheese and bacon. When combined with pears, apples, and stone fruits in salads, dandelion greens taste great. They may be cooked or wilted. When cooked with bacon, cheese, and cream, they produce a fantastic gratin.
Nutrition
Omega-3 and omega-6 fatty acids, protein, and vitamins C, K, and A are all found in abundance in dandelion greens. They have long been prized for their therapeutic properties as well. Greens from dandelion plants aid in digestion and function as a natural diuretic.
Cultivation
Dandelions prefer full sun exposure, but the best greens are often planted in moderate shade. The leaves can be shaded with a dark cloth or the plants can be covered with a box a few days before harvest if you choose to grow them in full light.
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