Green Dandelion Greens

Dandelion greens are the toothed leaves of a cultivated dandelion plant. This relative of the sunflower grows in every region of the world, prized for centuries in Asia and Europe for both its culinary applications and medicinal qualities. This bitter beauty is packed with iron and vitamins A and K, delivering more nutritional value per serving than spinach or broccoli.

Fun fact: the word dandelion has a French origin. The original French word “dendelion” means “tooth of the lion,” a reference to the indented shape of the plant’s leaves.

Organic green dandelions in the field.
Close up of organic green dandelions in the field.
Organic green dandelions product shot. Organic green dandelions product shot.


Each part of the dandelion plant is edible, from roots to flower. Dandelion greens have a distinct bitter taste, available year-round to be eaten raw, steamed, boiled, sautéed, braised or even pureed. Dandelion pesto, anyone?

To balance the bitter taste, try pairing the greens with complimentary flavors like sweet fruits, rich cheeses or toasted nuts. Toss dandelion greens into a salad with fresh goat cheese and apples, bake them into a creamy casserole, or sauté and layer them into a hearty lasagna.

When shopping, choose unblemished dark green leaves. Wash well in plain water to remove dirt, and refrigerate the leaves in a plastic bag or container with a paper towel to absorb excess moisture. If kept dry, dandelion greens stay fresh for up to five days.

To tame the bitter taste, blanche dandelion greens in boiling water until wilted.


Dandelion greens provide more than 500 percent of the recommended daily value of vitamin K in a one-cup serving, similar to kale and collard greens. Dandelion greens are also rich in iron, low in calories, and loaded with antioxidants like beta-carotene, vitamin A and vitamin C.

Summer Grain Salad of Farro, Cherries and Red Dandelion Greens


  • 1 ½ cups uncooked farro
  • 1 bunch of Josie’s Organics Red Dandelion Greens
  • 1 lb. sweet Chelan Fresh red cherries, washed, pitted and halved
  • 4 oz. goat cheese, crumbled
  • ½ cup roasted almonds, roughly chopped
  • Salt and pepper to taste
  • 3 medium oranges, preferable Cara Cara oranges if available
  • 3 Tablespoons white miso
  • 1 Tablespoon of ginger, minced
  • 1 ½ Tablespoons olive oil
  • 1 teaspoon honey

Serves 6

Bring a large pot of water to a boil; add farro and a pinch of salt. When water returns to a boil, reduce to a simmer and cook until tender but chewy, about 40-45 minutes. The grains should retain their shape after cooked.

While the grains cook, wash dandelion greens well and spin or pat dry, tear leaves into bite-size pieces and set aside.

Drain cooked farro and return it to the pot (off the heat) and immediately add dandelion greens, stir to combine and set aside to allow greens to wilt slightly.

Cut the peel off two oranges, working over a bowl to catch the juice, remove each segment between the membrane with a paring knife. Set segments aside for the salad. Before discarding the remaining membrane squeeze the juice into your work bowl. Zest and juice the third orange into the same bowl. You should now have roughly 1/2 cup of juice.

To make the dressing; add the ginger, miso, olive oil and honey to the bowl with the orange juice and whisk well to combine. Add water to thin as desired, taste and adjust for salt if needed. Set aside.

Transfer farro mixture to a large salad bowl; add the orange segments, cherries and half the dressing. Toss gently to combine. Season with salt and pepper to taste.

Before serving, garnish with goat cheese, chopped almonds and the remaining dressing on the side.

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