Don't settle for just iceberg lettuce for your salads. Upgrade them by adding flavor, texture, and nutrition with some of ...

Wilt the dandelion greens in a large pot over medium-high heat stirring constantly. Add a splash of water if they start to stick. When wilted and cool enough to handle, squeeze any excess liquid ...

Dandelion greens can be a bit of a challenge. Some are bitter, and some are not. Many theories, some contradictory, exist about how to find greens that are less bitter.

Comparing a half-cup of dandelion greens compared to a half-cup of iceberg lettuce reveals that dandelion greens offer 3.21 times more food energy, 3 times more protein, 2.92 times more dietary ...

Nature hides small wonders in unexpected places - even in common dandelions. When softened by water, dandelion stems can be ...

Add the dandelion stems and cook, stirring, until they begin to soften, about 1 minute, then stir in the leaves. Continue to cook until the leaves are tender, 3 to 5 minutes.

You can ferment the greens, making a sauerkraut with dandelion . . . The taproot, you can go ahead and eat it like a root veggie, though it's a little bit bitter . . . The whole plant is useful.

1/2 cup (1 stick) butter. 3/4 cup sugar. 1 large egg. 2 teaspoons vanilla extract. 1/2 cup finely chopped clover flowers. 11/4 cups flour. 1/2 teaspoon baking soda ...

Dandelion leaves should be harvested in early spring before the plant develops flowers for the best flavor. The roots can be harvested in the late fall, and can be roasted.

Springtime’s a great time to spice up your cooking and you can find fabulous ingredients at farmer’s markets and even in your own yard. Tama Matsuoka Wong is a forager for a top restaur… ...

Dandelion greens themselves are high in iron, calcium, Vitamins A, C, K and B2 among other vitamins and minerals, and at one point were used for medicine. On top of that, they also contain more ...