How Do I Blanch Dandelion Leaves?

Dandelions are a prized vegetable in many places.

Few plants spark strong emotions in the way dandelions do. The ultimate hardy perennial, dandelions can colonize a well-kept lawn in what seems like the blink of an eye. Yet, in much of the world, they are a much-loved culinary plant. The blossoms and their pollen are used as a food coloring; the roots are steamed as a vegetable, dried for tea or roasted as a coffee substitute; and the leaves are widely eaten as nutritious boiled greens. The greens can be bitter, depending on the season, and are usually blanched before eating.

Things You'll Need

• Large pot
• Salt
• Large bowl
• Ice

Instructions

1. Fill a large pot with water. Salt it heavily, approximately 1/4 cup of kosher salt per gallon, and set it on your stove over high heat. Bring the water to a boil.

2. Separate your dandelion leaves and rinse them thoroughly. Discard any that show insect damage. Trim the stems, if you wish, and set the leaves aside.

3. Fill a large bowl with ice and water. Set it on the counter near your stove, within easy reach of the boiling water.

4. Drop handfuls of the dandelion greens into the boiling water. Work in small batches, so the water remains at a constant boil. Leave the greens in the salted water for one full minute of boiling time.

5. Transfer the greens to the bowl of ice water to stop the cooking process. The leaves should have a bright, vivid green color.

6. Repeat until all the greens have been blanched. Drain the greens and squeeze out any excess moisture. Cook the greens immediately, or package them for refrigeration or freezing.

Tips & Warnings

• Dandelion greens are sweetest in the spring, before they flower, and again in the autumn near the end of their life cycle. Harvest and blanch enough in the spring to fill your freezer, and use them throughout the year.

• Most of the "spinach" in traditional Greek spinach pies is actually made up of dandelions, nettles and other wild greens.

• Never pick dandelions for culinary purposes unless you know that the field has not been sprayed with herbicides or pesticides. Your own lawn or garden is best, or meadows that you know to have been untended for some time.

References

• "Mediterranean Grains and Greens"; Paula Wolfert; 1999
• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• Fine Cooking; Creamy Dandelion Greens and Goat Cheese Gratin; Susie Middleton; May 2010
• The Kitchen Garden: Dandelion Greens
• Mariquita Farm: Dandelion Recipes