Taming the Dandelion

Dandelions—so much more familiar in the lawn than in the kitchen. Bright green bunches are at markets now fresh from local growers and are potent with vitamins A and C. Make peace with the world’s most common weed: such a rugged survivor is worth getting closer to.

You can tame the "lion’s bite" by wilting and tossing the leaves with grilled sliced lamb, skirt steak or even crisp cooked bacon and blue cheese. Dandelion’s slight bitterness can stand up to strong flavors. If you don’t eat meat, you can make the greens more tender by dropping them in boiling water for a minute and then chopping them with sardines, olive oil, lemon and salt. Or just toss in a few pretty saw-toothed leaves raw with other field greens.

Once you have conquered the dandelion, you might want to experiment with other locals: A City Herbal - A Guide to the Lore, Legend, and Usefullness of 34 Plants That Grow Wild in the Cities, Suburbs, and Country Places by Maida Silverman is filled with stories and uses of the most common edible native plants.

Recipe: Dandelion Greens with Garlic Croutons and Hard-Cooked Egg