Dandelion leaf

Dandelion leaf, from the Taraxacum officinale plant, is a classic wild green known for its slightly bitter, earthy flavour and deep green colour. The youngest leaves, especially those picked in early spring or from shaded areas, tend to be the mildest and are often enjoyed raw in salads, where their bitterness is balanced by vinaigrettes, bacon, or other rich ingredients. Dandelion leaves can also be mixed with milder greens for a more approachable salad.

As the leaves mature, their bitterness increases, making them well suited to cooking methods that mellow their flavour. They can be sautéed with garlic and chilli, wilted with olive oil and lemon, or added to soups, stews, frittatas, and pies—much like you would use spinach or collard greens. Blanching the leaves briefly in boiling water and then refreshing them in cold water is a common technique to reduce their bitterness before further cooking.

Dandelion leaves are a traditional ingredient in Mediterranean, European, and Middle Eastern cuisines, where they are valued for both their taste and versatility. Whether used raw or cooked, dandelion leaf brings a distinctive, robust character to salads, side dishes, and classic spring recipes.