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Dandelion greens can be quite bitter, especially raw. When using them in salads, consider adding a creamy dressing or bacon (or both) to balance out the bitterness. A traditional salad from Appalachia has hard-boiled eggs and warm bacon vinaigrette, which wilts the greens slightly.

Cooking dandelion greens makes them less bitter. They are good sautéed and tossed with pasta or potatoes, or added to frittatas or quiches. They make a great addition to soups and stews, and can be served on their own as a side dish. Use them wilted in a warm salad; bake in a savory tart; add to soups, frittatas, pastas, and gratins; braise or sauté.

To soften dandelion greens’ bitterness, pair them with sweet flavors, like balsamic vinegar or honey; spicy or piquant flavors, like garlic, chile, pepper, or onion; or acid, like vinegar or lemon juice.