‍“The advanced level is mastery of the basics.” — Ray Mancini 

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Our foundational understanding of species can be practiced through the lens of one of our most common and underappreciated ‘weeds’: the humble and marvelous dandelion. 

Frost-hardy and almost universal in their distribution across the country, dandelions are often overlooked. With each season comes its star players, stealing the attention of the over-excited forager as they step over hundred of dandelions whilst seeking their lush wild garlic patch or whatever holds the limelight that month. But coming out of winter, where a lot of the other greens have long been in their seasonal slumber, it is perhaps easier to go slower, refocusing our attention back to one of our most common plant allies. 

The novelty of rarer or shorter season wild foods creates an almost mystique-like reputation which can translate into us valuing them more. Take one look at Instagram in any given season. I am sure it will be very few who show off their dandelion harvest over their more ‘exciting’ finds. Assuming something is simple and basic implies a lack of intricacies in getting to know this wonderful plant. It may have been one of the first plants we knew were edible next to blackberries and nettles. Almost intuitively, we seem to still understand from an early age that the dandelions, dotting the school field in yellow, are harmless.

It could be argued that dandelions, though definitely easy to ID, are actually quite an advanced plant where harvesting and proper use in the kitchen is concerned. Practical knowledge and experience here can go further than the written word in your foraging book stating what features to look for and that they are indeed edible. There are a few further things needed to start learning how to fully utilise our lovely plant in question, in order to jump from armchair theory to real life practice in getting confident with Taraxacum officinale. There are many influences and factors to consider depending on what you wish to gather and for what purpose. So beyond being able to recognise this plant growing…what else is there to understand? 

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The Many Microspecies 

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To start with, the Taraxacum has around 250 microspecies. Unifying this group are fantastic amounts of vitamins A,C, D E and particularly K as well as the constituent principally responsible for its bitter taste called ‘sesquiterpene lactones’ which, though has its uses medicinally, is not to everyone's liking. This is where getting to know these different microspecies is well worth your time. The moment where the forager's homework and study becomes central to a successful harvest. You may have already tasted a dandelion and, to some disappointment, didn’t think the bitterness made it worth pursuing again. But getting to know this plant on a deeper level can make a fantastically common ingredient very practical and reliably tasty to use. Sadly it is not as simple as just going out and grabbing your nearest dandelion. There are indeed a number of factors to consider. 

It is easy to become overwhelmed with the idea of narrowing down very similar looking leaves to very specific microspecies with minute differences. But start small. Go out into your garden or nearest clean patch of grass. Pick the dandelions you find there, trying different patches and compare the leaves you find. It is most likely, if you’ve gathered from a few spots around your location, you'll discover there are distinct differences between the leaves. Some seem more spikey, others with more rounded and smooth edges or with slight variations at the base. Though at this point it is not important to learn exactly what microspecies you have in your mouth (as this fact will undoubtedly fall short of impressing when told to friends) it is key to take note of their variation in bitterness levels. Every microspecies comes with subtle differences in taste. After all, working out which genetic variation we prefer is how we started breeding for our garden plants in the first place. By trying different dandelion types in all their expressions, we begin to select for the characteristics we desire, in this case, less bitterness. 

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Leaves and Nutrient Levels 

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Past filtering through the hundreds of microspecies, another complexity of finding the perfect dandelion for eating is chiefly being where and how it is growing. In other words, how is the plant is being affected by nutrient levels in the soil, the weather, what stage of growth it's at and how quickly it grew?

Foragers can turn to the shared knowledge of other plant-lovers in order to broaden their overall comprehension of the natural world. Gardeners, for example, pay a lot of attention to the health of their soil. Compost, fertilisers and mulch are all employed to retain a healthy growing medium with the correct amount of nutrients a plant requires for optimal growth. With a plant growing wild, amongst many other competitors not intentionally planted by human hand, it is not necessarily the case that the dandelion you find will be growing in its perfect preferred soil or most ideal position. Dandelions like low amounts of calcium (and can often be a signifier of this) but prefer soils rich in potassium and nitrogen. They will however still grow in other nutritional profiles as any gardener can attest. Dandelions are by no means fussy with where they choose to take root. I’m sure your mind will conjure images of the nearest pavement with dandelions spewing from the cracks or patio where they insist on springing up between the gaps like a game of ‘whack-a-mole’. This tenacious plant can indeed grow in some unsuspecting and perhaps not best-suited locations to its optimal growth. 

Concerning our potential dinner ingredient however, it is important to remember that plants, wild or cultivated, when put under stress of any kind (perhaps in this case nutritional) will produce a different tasting crop. There's a reason we give our garden plants plenty of space, good soil and nutritional amendments. Our runner beans would also probably look a bit scraggly and disappointing grown through a crack in some concrete. So when we have an edible so common, giving us the privilege of choosing the best specimen amongst many, we can search for individuals that are growing in their preferred circumstances. A plant flourishing and not stressed by its environment will usually give tastier leaves and roots. To think of all the fertilizers gardeners give their beloved tomatoes over summer, it is rather an impressive feat that dandelions can appear so lush and in such great numbers in soil unprepared to support much else.

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Moisture Levels and Conditions of Growth

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Continuing on, what if the ten or so microspecies you have identified in your area are still a bit bitter for your liking? Maybe you’ve tried some from that lush bank with its slightly acidic and rich looking soil, the plants flourishing and healthy but, upon tasting, the bitterness is still present beyond what you would call enjoyable. Luckily there are some further narrowing factors we can utilise. To start with, another key assessment to make is the stage of its growth. Currently when writing this, in winter, it is unlikely (though not impossible) you’ll find a dandelion in flower. This is a good start, as a general rule with most leafy greens, once the plant has spent energy into producing a flower and then seed, bitterness levels and texture can change in its leaves. Once you have confirmed it is indeed a crown without any flowering buds, the next thing to investigate is the growth stage. For eating raw in a salad, it is advisable sticking to much younger leaves as the flavour is milder than their more mature counterparts. I generally stick to young tender growth that is around the size of my middle finger. After the stage of growth it is important to assess how quickly the plant has gotten to that size. Healthy plants that have had a chance to grow vigorously and quickly will be lower in bitter tasting compounds previously mentioned. Dry conditions will increase bitterness so we want well drained but good levels of soil moisture. You also want individuals that have had the chance to grow without encumbrance, not being too crowded by other plants in competition for space. 

Finally, it also helps if the plant is growing in some shade as well, rather than direct sunlight - think about looking amongst long grass or beneath brush cover. The dandelions in this condition again will grow more vigorously as they search for available sunlight. This can be mimicked using a French technique to massively reduce the bitterness of the leaves by essentially forcing the plant to grow quickly. Once you have found a good healthy dandelion crown, clearly happy and not depleted in anything it needs for strong growth, the strategic forager will block out one factor temporarily: sunlight. You can use a bucket or long tube to cover the plant and force the leaves inside to rush towards any available light in a similar manner to rhubarb. After a week or so you'll be left with longer, slightly paler leaves largely reduced in their stronger tasting compounds and tasting more like an ice gem lettuce.

It goes almost without saying that if you were selecting plants to collect their flowers, later in the year when they are abundant, we would want opposing conditions. Full sunlight and much more mature plants that have had plenty of time and sufficient support to grow strong flower stalks to bloom. Moisture levels in the soil are also less of a concern, unless extreme, as the flowers are almost never bitter in my experience.  

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Cooking Techniques 

But what if you want to fill your basket with super nutritious greens for lunch that day or just want to use the dandelions that are already covering your garden lawn? Maybe the idea of assessing a plant’s growth stage is beyond comprehension right now for how rainy and cold it is outside. If you don’t want to be selective on your picking but wish to utilise this forager’s staple, there are a few techniques that can be employed to reduce bitterness once they get to the kitchen. As mentioned previously, the incredibly nutritious content of this green and frequency with which it grows requires some experimentation and trialing ways of cooking is well worth your time. With almost every place they grow, there is an associated cultural recipe favoured. Though of course these differ in a way expected for such an adaptable and hearty ingredient, there are certainly some universal tips for cooking with this plant that are shared across sources. 

First is using water. Soaked for an hour and your leaves will be more palatable in flavour. The same can be said for boiling, blanched for 5-10 minutes in well salted water, bitterness is reduced and leaves rendered vibrant and tender. Another way that is commonly used around the world when preparing dandelions and other bitter greens is to combine them with some kind of fat. Sauteed with some lardons, good olive oil or butter, dandelion greens make a solid side dish. Sweetness is also an ally in enjoying this green. Seasoned well perhaps with some caramelised onions or balsamic reduction, their bitterness is balanced with lighter sweet notes to create a rich overall flavour. Since you didn’t have to grow it yourself and only put in a little bit of time to harvest this wonderful bounty of greens, put in a little extra effort to make them shine. Don’t treat it like the sad, over-boiled broccoli of school dinners past, but as a unique ingredient deserving of our care and attention through proper preparation. 

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Rules of Roots

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Maybe you do not wish to bother with the leaves at all. Maybe brussel sprouts and cabbage have dominated the fridge for long enough this season and you wish to seek out some starchy roots. At this time of year where the plant is not flowering, readying stores for the imminent growing season, the root is at its prime for harvesting. Inulin, a soluble fibre that is key for maintaining healthy gut flora, is at much higher levels, as well as amounts of sweetness also at a more likely high. Of course when it comes to digging up roots, in the UK, you must have received permission from the land owner. Though with a garden of your own and how common our dear Dandelion is, it is not a difficult task gaining lawful access to this secondary crop.

What is an annoyance to many gardeners is a joy when unearthed by the forager. A long, white-fleshed root with parsnip-like skin ready for adding to the roast dinner as another root vegetable. Though I would advise a similar strategy in getting to know your local microspecies, some dandelion roots can indeed be quite sweet and tender. Caught before they are too large and tough, some are crunchy and even delicious raw. Once again, where they are and the manner in which they are growing is key. To give you the best chance of avoiding toughness, keep to plants within their first year. Again we are looking for rapid and healthy growth; a big enough root worth our time but still young and tender in texture once we’ve gone to the effort of extracting it.

Before moving on, it is important to note desired use as a factor here. If you have been tricked by a hippie into thinking this root can be made into coffee or perhaps more wisely you wish to try it as a deep flavoured warming cup of tea in its own right, or even as a carob-like undertone in baking, you’ll need to adjust your selection process. We will be selecting for different factors compared to those who seek a more vegetable-like ingredient. A more mature plant is preferable. Not only does this make pulling up the root much easier, as older leaves are less likely to break on tugging, but it ensures a good return for your digging around in the dirt. In this case we actually want more of the bitter aromatic side of the flavour to develop, and since it will most likely be roasted until brittle and ground, the texture or toughness of the root is much less important. 

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The Soil

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Again we want to look for good, healthy, green growth but with our attention turned underground we also want to investigate the soil’s composition. In order to produce a strong healthy root that hasn’t struggled and fought to grow, dandelions like well-drained soil that isn’t too dense. Of course, as mentioned before, dandelions are some hardcore annuals and will manage in many conditions, often being the pioneers in compact soil, breaking it up and pulling up nutrients for other plants. But as we seek the underground store of energy as a root vegetable, we want to find a root that has grown with little resistance, less tough in texture and with fewer side roots formed to navigate dense soil and rocky obstructions. Loose, sandy soil is always a good start when selecting an area to dig whilst also avoiding areas compressed by wheels or human footsteps. Loose soil holding a mature plant has the added bonus of being much easier to grab hold of and wiggle out of the ground with minimal disturbance to the local area. If the soil is loose and wet enough, you can usually harvest without the use of a digging tool, simply grasping the crown of toothed leaves in a bunch and gently pulling from the base. 

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To Conclude

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This is one plant a book can only guide you to. It is up to you to learn your dandelion neighbours, understanding your local environment’s nuances and differences, paying attention to signs of plant health and how its growth expresses itself. Once we go past the knowledge of simply what is edible, we begin to form more intimate relationships of our understanding concerning any particular plant. Yes, that plant is indeed possible to eat but what part, exactly? What condition and in what environment/season its optimal is a question longer to answer than a simple yes or no. With dandelions, there is a chance to continually study. It is humbling, like the dear plant itself, that the best way to discern your chances of a tasty harvest is to get out there, crouch down to the ground and start munching the different leaves you find. 

It is unlikely you will be in any green or wild space without the presence of dandelions. Sustainability with harvesting is almost not worth bringing up unless for some reason you dedicate a large amount of time to removing all Taraxacum from your area. It saddens me whenever I see them, plump roots still intact, weeded out and tossed to the compost in someone’s garden or allotment. With such a common plant that stays with us all year round, I hope you look upon its toothed leaves with fresh eyes as not simply a beginner’s basic, but an underrated staple of the savvy forager committed to integrating wild food knowledge. With some strategy and extra attention to the individual specimen, beyond checking you have identified the right plant, the dandelion can become a tasty, low effort regular in any forager’s kitchen. If only we looked first at the ‘weeds’ by our feet, and get to know them a little more closely, before rushing off to our next exciting find. 

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