The only trouble with dandelion greens, as I see it, is there's such a short window of opportunity to harvest the best of the greens. That's because once the plants send out buds, the leaves grow considerably more bitter. There are ways around this (which I'll cover in an upcoming cookbook), but to get the most nutrition from dandelion leaves, you really need to harvest them in early spring, before budding.
The good news is, dandelion leaves are very easy to preserve either by freezing, dehydrating, or canning. So once you start seeing those toothy leaves popping up, take advantage of the season and harvest as many as you can!
NOTE: All these methods of preservation work equally well with other dark, leafy greens, including collards, kale, beet greens, turnip greens, mustard greens, and spinach.
1. Fill a clean sink or large bowl with ice water. Fill a pot with water and place over medium high heat. Bring to a boil.
2. Add washed dandelion leaves and cook for 1 minute. Immediately drain and place in the prepared ice water.
3. Once the leaves are completely cool, pat them dry. Place in freezer bags. Write the date and contents on the bag and freeze for up to 1 year.
These frozen dandelion leaves are excellent in any cooked dish, including a simple saute.
How to Dehydrate Dandelion Greens
1. Wash dandelion leaves and pat dry. Place on the tray of a dehydrator.
2. Set at 135 degrees F. and dehydrate until completely dry and crisp. Store in an air tight container in a cool, dry, dark location.
Dehydrated dandelion leaves are perfect for soups and stews, or for crushing and using as a seasoning.
How to Can Dandelion Greens
1. First, be sure you are completely familiar with safe pressure canning guidelines. You will need about 28 lbs. of dandelion leaves to make 7 canned quarts.
2. Wash a handful of leaves at a time, drain, and pat dry.
3. Fill a pot with a few inches of water and place a steamer insert on top. (The water should not reach the bottom of the steamer.) Place the leaves in the steamer, cover, and steam 3 to 5 minutes, or until completely wilted.
4. If desired, add ½ teaspoon of salt to each canning jar. Fill each jar loosely with the leaves and pour fresh boiling water over them. Leave 1 inch headspace. Process pints for 70 minutes and quarts for 90 minutes.*
If you like canned spinach or collards, you'll probably like canned dandelion leaves, too. Eat them exactly the same way as those more familiar greens.
* NOTE: If you live at a high altitude, read this important information about adjusting canning times.
Did you know you can turn dandelion leaves, flowers, buds, stems, and roots into tasty and healthy treats? Learn more about eating and cooking with dandelions in my #1 Amazon Bestselling paperback or ebook, The Ultimate Dandelion Cookbook.
For more information about harvesting and using dandelions, see these posts:
"Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves)
How to Make Dandelion Tea (from the roots of the plant)
Making Dandelion Jelly
Teaching Children to Forage (with dandelion cookie recipe)
Eating Dandelion Flowers
Dandelion Flower Fritters
Dandelion Leaf Noodles
Dandelion Leaf Green Smoothie
Dandelion Root Medicine: Where to Find It, How & Why to Use It
How to Make Dandelion Wine
Cautions: According to the University of Maryland Medical Center, very rarely, people have reactions to dandelion. If you're allergic to "ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin. People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion." Dandelion is a diuretic, which means it may also make other medications less effective. To learn more about this, visit the University of Maryland Medical Center website.