Nic, who is from up North, says these are plants you run over with the lawnmower. I think FL is too sandy for them, but I remember seeing them growing in the yard as a kid. I see them in the grocery store in the spring, and I want to eat them, but I can’t make them taste delicious, despite my best efforts. When eaten raw, they taste very much like the peel on a grapefruit: bitter, pungent, inedible. When I sauteed them with olive oil, garlic and a little salt, this grapefruit-peel bitterness was only magnified. I could barely get one piece down, and I am not usually afraid of bitter flavors. Maybe they need to sauté for a very long time? I am open to any suggestions.
This bundle of dandelion greens came with a recipe on a tag that I’m too scared to try:
Place the following into a juicer:
- 1 head of romaine lettuce
- 1 handful of dandelion greens (5-6 leaves)
- 1 whole lemon, peel, seeds and all
- 2-3 fuji apples, cored