Ultimate Greens Guide
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Photo: André Baranowski
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7. DANDELION GREENS
Wild dandelion (Taraxicum officinale) grows almost everywhere in the world. Foragers collect it in the early spring when the leaves are very tender. The name comes from the French dent de lion (lion's tooth), a reference to the jagged shape of the foliage-though today the French call dandelion pissenlit. With its pungent, earthy flavor, dandelion adds good contrast to a mixed salad when used in small amounts. Tangy cheese, such as goat or blue, and roasted-nut oils pair nicely with the vivid-tasting dandelion. |
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