Dandelion greens are simply the toothed leaves of the plant which produces a common yellow flowering head. The leaves are produced from a hollow central stem which may be green or red. Young leaves with short stems are tender and slightly chewy.


Nutritional Facts:

Dandelion greens rank high on the nutritional barometer, surpassing both spinach and broccoli in nutritional value. Dandelion contains vitamins A, B6, C, K, Iron and calcium. Also rich in potassium, magnesium, niacin, phosphorus, boron and zinc.


Dandelion greens have a very distinct, assertive flavor, often tangy and to the common tongue.

Goes well with:

Can be used for Pesto, salads, juicing, bacon and eggs, sandwiches, ricotta pie.


Dandelion Bacon and Egg Sandwich

  • 1 whole wheat bun
  • Mayonnaise or softened butter (optional)
  • 1 strip bacon
  • 1/2 cups Danelion, chopped into 1/2-inch ribbons
  • 1 clove garlic, minced
  • 1/4 teaspoon white wine vinegar
  • 1 tablespoon vegetable oil
  • 1 large egg


  • 1 medium shallot, finely chopped
  • 6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
  • 1/4 cup pine nuts, toasted (see Tip)
  • 2 ounces goat cheese, crumbled
  • Freshly ground pepper to taste


  • 1 large head garlic, roasted (see How To)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar or red-wine vinegar
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Dandelion Pumpkin Seed Pesto

  • 3/4 cup unsalted hulled (green) pumpkin seeds
  • 3 garlic gloves, minced
  • 1/4 cup freshly grated parmesan
  • 1 bunch dandelion greens (about 2 cups, loosely packed)
  • 1 tablespoon lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Black pepper, to tasted
  • Roasted Garlic Dandelion Salad