Dandelion is available in Switzerland both wild and cultivated. The jagged-edged leaves resemble a lion’s tooth. They have a slight to moderate bitter and tangy flavor. These greens are primarily used in salads, although they can be quite good when cooked like spinach. The best, most tender and mild dandelion greens are found in early Spring, before the plant begins to flower.
Season: Early spring months of March and April. They are best before the plant begins to flower.
Purchasing Tips: Look for bright green, tender-crisp leaves. Avoid those with yellow or wilted tips, or with large flower buds.
Storage: Keep refrigerated in the vegetable crisper for 3-5 days
Cooking Tips: Use raw in a salad, or cooked like spinach.
