I am inland NW and we have at least a dozen different varieties of dandelions here.
The extra-dark leaved ones with giant roots are the best in curries and stews, (roots and leaves) and served with hot mango chutney.
The red stemmed ones have the best flavor for smoothies along with blueberries, raspberries or mango and yogurt. (one part dandi to two part fruit; freeze these first, then blend)
The paler green ones that grow supertall, are the best for salads and as a cooked vegetable.
(young leaves for salads, older ones cooked).
The very serrated leaf kind works well frozen, blended, (they blend easier frozen overnight) then made into spicy soup.
Dandies of all kinds go especially well in hot spicy dishes. My favorie is with hot Indian curry type dishes.
Eating dandelions in quantity as a vegetable is just fine, unlike some plants (violets for example) where a little goes a long way medicinally and too many can cause problems.
The wild dandies have great flavor. The store bought bunches tend to be rather insipid, with price inverse of taste:-)
Namaste,
Irene
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Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
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