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Dandelions
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<blockquote data-quote="Finsky" data-source="post: 1147494" data-attributes="member: 269388"><p>Me again..</p><p>Some do 'blanching' which similar thing to the info above..but they cover center section of established clump...as the leaves start going paler with lack of light it will reduce the bitterness. It might be easiest and less work for you to start with and you will get to eat them quicker and know if you like dandelions taste in whole.</p><p>The info above is similar to 'forcing' that is done to early rhubarb..but you don't get quite as much the actual leaf then.</p><p>I'm not awfully keep into bitter flavours, though find it ok in salad mixes. Now 'forced' dandelion is slightly different and I like it in slightly cooked form..which really is just rapid wilting on heat and some seasoning sprinkled over.</p></blockquote><p></p>
[QUOTE="Finsky, post: 1147494, member: 269388"] Me again.. Some do 'blanching' which similar thing to the info above..but they cover center section of established clump...as the leaves start going paler with lack of light it will reduce the bitterness. It might be easiest and less work for you to start with and you will get to eat them quicker and know if you like dandelions taste in whole. The info above is similar to 'forcing' that is done to early rhubarb..but you don't get quite as much the actual leaf then. I'm not awfully keep into bitter flavours, though find it ok in salad mixes. Now 'forced' dandelion is slightly different and I like it in slightly cooked form..which really is just rapid wilting on heat and some seasoning sprinkled over. [/QUOTE]
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