The one in the yard are best(!), since those are wild. Leaves, as they mature get more bitter and harsh in texture. I buy them either on farmers market or health food stores. you can always try a little and see how you like it.

Where do you get your dandelions? I am afraid to eat the ones out of the yard(and we always have plenty, I do not know what the previous owners did to it, chemicals and all.

thank you! Also the proportions of ingredients make a big difference. It is almost needs to be half and half – half of dandelions and half of others.

great recipe...you're right about trying to get young greens which are milder. Then again, it's a strong but important green so I get it whenever I see it.

Good to see someone else appreciates dandelion greens and knows the various uses for the whole plant. Looks wonderful. Thanks.

fresh lemon juice and olive oil with fresh pepper and sea salt. this way all ingredients stands out on its own creating amazing arrangement of flavors.

Looks awesome do you use any special kind of dressing?

i have dandelion greens when leaves are young. leaves are high in Vitamins A and C and containces more iron then spinach. flowers can be used to make dandelion wine. roots can be used as cofee substituted. it helps digestive functions and cleansing tonic for liver.

Do you just eat the dandelion greens or the flowers too?