Red Dandelion Greens

Red dandelion leaves, also known as Italian dandelions, are harvested while young and tender just before the flowers of the plant begin to blossom. Though not actually a dandelion at all, these plants do share a striking resemblance to the popular green variety with jagged cut leaves and a pleasantly bitter taste. The difference is in the maroon stem and reddish tent in the leaves. Enjoy this versatile vegetable year-round for a tasty nutritional boost.

Organic red dandelions in the field.
Close up of Organic red dandelions in the field
Organic red dandelions product shot. Organic red dandelions product shot.


These earthy greens are paired perfectly with bold flavors – think onions, garlic, bacon or a squeeze of citrus. Try them raw as a sandwich garnish, sautéed with caramelized onions, or chopped into a bowl of fluffy quinoa for an extra kick of flavor.

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, red dandelion greens stay fresh for up to five days.

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


Red dandelion greens deliver 112 percent of the daily requirement of vitamin A in a single one-cup serving. Protein, omega-3 and omega-6 fatty acids are also present, along with other minerals including thiamin, riboflavin, iron, potassium, and manganese.

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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