My Dandelion Green Experience

I wanted to try some dandelion greens, since my mother loved them and once a year when visiting her New Hampshire family, they’d pick dandelions fresh and cook them up for all to enjoy. She looked forward to that every year.

I bought a bunch at the local market – small bunches they were – at 4.00$ each, and I still had to prep them for bad leaves. Well, cooking them was impossible. I just could not get them tender. I researched cooking methods prior to starting and they all basically said the same thing. Saute in oil a few minutes. Well, these dandelions were having nothing to do with a few minutes. And everybody online raved like my mother did.

Look, these were labeled organic, but when comparing my dandelions in hand to photos on the internet, mine were a really dark green and very firm, almost waxy.

At first, I tried to fry just a few leaves in oil as a test. They almost immediately became gelatinous, and nearly disappeared in the pan, but were impossible to chew.

Finally, I made a thin mustard sauce and cooked them in that, thinking they needed some liquid to soften them up. Again. No.

I then transferred them to a saucepan and watered the sauce even more, covered and cooked them that way – at least 20 minutes. Again. No.

I threw them out. They were unchewable greens. I don’t doubt that they were dandelion greens, just not what I expected. These photos I took made them look good enough to eat, but the tender chew was not there. The simple recipe I developed for the mustard sauce I will use with some other greens, because that was excellent.

This is where I separate myself from a certain pack of online posters. If I don’t like the recipe, I don’t care how good the photos turn out, I’m not going to use it. In future, I’ll look for light green leaves and stay away from the dark green – at least as far as dandelions go.

But I’m not planning on trying them again any time soon.

I’d rather look at them in the grass.



thanks for your thoughts. make your day your way.

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