On Thu, 7 Jun 2012 13:38:53 -0700 (PDT), merryb >
wrote:

>On Jun 7, 1:37*pm, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 7 Jun 2012 13:28:11 -0700 (PDT), merryb >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> >On Jun 7, 12:00*pm, Doug Freyburger > wrote:
>> >> ImStillMags wrote:
>> >> > merryb > wrote:
>>
>> >> >> Thank you Pandora! I have never eaten dandelion, but I have many in my
>> >> >> yard- I guess that makes me a dandelion farmer!
>>
>> >> > If you don't use any sprays in your yard you can pick the young
>> >> > dandelion leaves and add them to salads or saute them etc.
>> >> > They are peppery and yummy and quite good.
>>
>> >> Dandelion greens are good on pizza, in salad and in lasagna that I've
>> >> tried. *They are grown as crops not picked as weeds. *I've purchased the
>> >> greens at a local farmers market back when we lived in LA metro.
>>
>> >So would the ones from my yard be any good?
>>
>> Dandilions are as good from your yard as from any yard so long as they
>> haven't been chemically treated. *In early spring pinch off the young
>> tender leaves in the center of each plant, the larger leaves will be
>> bitter and have prickles.
>
>Ok, thanks!

You're welcome. Also even young dandelion leaves are bitter so I'd
recommend tasting before adding to your dish, even deer won't eat
dandelion leaves... there are many other much more mild flavored
greens one can add to risotto instead. And there is nothing
particularly Italian about dandelions, most Italian cooks would
probably use broccoli rabe. Even dandelion wine is made from the
flowers, not the leaves.