The dandelion (Taraxacum officinale) is a perennial plant found on every inhabited continent, often dismissed as a lawn weed. However, its young leaves have been eaten as a bitter green for centuries across European, Asian, and Middle Eastern cuisines.
Dandelion greens have a pleasantly bitter flavour similar to radicchio or endive. They are most tender and least bitter when harvested young, before the plant flowers. The leaves can be eaten raw in salads, sautéed with garlic and oil, or added to soups and pasta dishes. The roots can also be roasted and used as a coffee substitute.
In Australia, dandelion greens are occasionally found at farmers’ markets and specialty greengrocers. Foraging from lawns and parks is possible but care should be taken to avoid areas treated with herbicides or pesticides.
How it's produced
Dandelion grows wild in temperate regions worldwide, thriving in disturbed soils, lawns, meadows, and roadsides. Wild harvesting involves picking young leaves by hand before the flower stalk emerges, when the greens are at their most tender.
Commercial dandelion production exists on a small scale, primarily in Italy, France, and parts of the United States. Cultivated varieties have been selected for larger, less bitter leaves. Plants are grown from seed in rows, similar to other salad greens, and harvested by cutting the rosette of leaves at the base. The crop grows quickly and can be harvested multiple times in a season.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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