Comments on: D is for Dandelion Greens

By: Hannah Marcotti

Hannah Marcotti — Thu, 11 Jun 2009 17:26:11 +0000

In providence we don’t eat anything that comes from dirt that has been here for a while, lots of lead! Erin, I have come to see the clutter building as the best sign of my needing to get it together. It says “take a moment, slow down, don’t procrastinate” better than anything else!

By: erin goodman

erin goodman — Wed, 10 Jun 2009 13:22:39 +0000

hannah! thank you!

i have been in an extended period of “unbalance” — the shift of seasons, the end of school, transitioning to more time together at home, too many weekend events, the clutter building — and your piece resonates so strongly with me.

i have been wanting to explore dandelion greens and flowers for quite a while — thanks so much for the recipes an inspiration!!!

By: Katy

Katy — Fri, 05 Jun 2009 20:22:57 +0000

do people ever BUY dandelion greens?

By: Hannah Marcotti

Hannah Marcotti — Fri, 05 Jun 2009 16:28:41 +0000

Perhaps I am reading your mind! I believe you are supposed to harvest the leaves early, before the flower? You can also steam them as you would spinach. I haven’t tried purslane yet, although for some reason my mouth waters at just the thought of it.

By: katy

katy — Fri, 05 Jun 2009 14:33:21 +0000

have you been reading my mind?! yesterday i was harvesting some dandelion greens from my yard (i have plenty–come help yourself) and wondering if the flavor changes after the flower goes to seed–the mature leaves i’ve picked are too bitter for my kids and even my husband–but i imagine the younger leaves have a more delicate taste? anyway–i’m sure with your tangy-sweet dressing they will be delectable for all.

jan dane wrote a great piece for edible rhody about foraging in RI.

i also love to eat purslane–and have tons of it–i think it may have similar properties to the dandelion greens? and it more mild tasting.