Taraxacum: Difference between revisions

===Edibility===

[[File:Dandelion greens for sale at Whole Foods.jpg|thumb|upright|Bunches of [[Organic farming|organic]] dandelion [[leaf vegetable|greens]] for sale at [[Whole Foods Market|Whole Foods]]]]

<ref name = Osborne>{{cite web | url = https://www.abc.net.au/news/health/2016-05-12/edible-weeds-and-how-you-can-use-them/7406004 | title = Edible weeds that are safe to eat and how you can use them | publisher = [[ABC News (Australia)]] | date = 2016-05-11 | access-date = 2021-05-24 | last = Osborne | first = Tegan}}</ref> Dandelions are found on six continents and have been gathered for food since prehistory, but the varieties commercially cultivated for consumption are mainly native to [[Eurasia]] and [[North America]]. A [[perennial plant]], its leaves grow back if the taproot is left intact. To make leaves more palatable, they are often [[blanching (cooking)|blanched]] to remove bitterness,<ref name = McGee>{{cite book |author=McGee, Harold |title=On Food and Cooking: the science and lore of the kitchen |publisher=Scribner |location=New York |year=2004 |page=320|isbn=978-0-684-80001-1 |chapter=A survey of common vegetables |chapter-url=https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA320|title-link=On Food and Cooking}}</ref> or sauteed in the same way as [[spinach]].<ref>[http://www.italianfoodforever.com/2008/05/sauted-dandelion-greens/ sautéed Dandelion Greens], ItalianFoodForever.com</ref> Dandelion greens have been a part of traditional [[Kashmiri cuisine]], [[Spanish cuisine]], [[Italian cuisine]], [[Albanian cuisine]], [[Slovenian cuisine#Foods and dishes|Slovenian]], [[Cuisine of the Sephardic Jews|Sephardic Jewish]], [[Chinese cuisine|Chinese]], [[Greek cuisine]] (χόρτα) and [[Korean cuisine]]s. In [[Crete]], the leaves of a variety called 'Mari' (Μαρί), 'Mariaki' (Μαριάκι), or 'Koproradiko' (Κοπροράδικο) are eaten by locals, either raw or boiled, in salads. ''T. megalorhizon'', a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1000 to 1600 metres, 3000' to 5000') and in fallow sites, and is called ''pentaramia'' (πενταράμια) or ''agrioradiko'' (αγριοράδικο).<ref>{{cite book|url=http://www.nhbs.com/title/149886/wild-edible-plants-of-crete|title=Wild edible plants of Crete - Η Άγρια βρώσιμη χλωρίδα της Κρήτης|publisher=Rethymnon Crete|year=2006|isbn=978-960-631-179-6|author1=Kleonikos G. Stavridakis|author2=Κλεόνικος Γ. Σταυριδάκης}}</ref>