Dandelion Greens

Dandelion greens are the jagged, lance-shaped leaves of Taraxacum officinale — the same plant most Australians know as a lawn weed. The young leaves are mildly bitter with a peppery edge, somewhat similar to rocket or endive. As the plant matures and flowers, the bitterness intensifies.

In European and Mediterranean cuisines, dandelion greens have been gathered and eaten for centuries. Young leaves are tossed raw into salads, often paired with warm bacon dressing, toasted nuts, or a sharp vinaigrette to balance the bitterness. Older leaves are better sautéed with garlic and olive oil, wilted into pasta, or added to soups.

Cultivated dandelion greens — larger, more tender, and milder than their wild cousins — are increasingly available at farmers’ markets and specialty greengrocers in Australia.