If you like arugula, you will like dandelion leaves.! Later the leaves increase in bitterness, and are best in cooked dishes—try sautéing dandelion leaves with morel mushrooms and garlic scapes. Throw in a few flowers as well! Dandelions are legendary for their health benefits–the leaves are packed with Vitamins K and A, contain substantial amounts of C and B6, as well as thiamine, riboflavin, calcium and iron, among other nutrients, and are high in fibre. Current research suggests that extract of dandelion root may be helpful in the treatment of leukemia.
Some tips for picking: grasp the leaves where they meet in a crown near the root, pull slightly and cut just underneath the crown, keeping the plant in one piece. Sometimes several plants are packed tightly together; then you’ll need to dig with your fingers to discover where each crown emerges from the root. Sometimes you can free a number of plants with one cut. Do the first cleaning outside, removing grass and other leaves. Use your knife to scrape away the sticky, dark skin at the base of the stem. Cut the stems off at the ends.
