A bumper crop of dandelions offers many edible options

04/7/2010 | San Francisco Chronicle

Where many homeowners see weeds, dandelion connoisseurs see a versatile and delicious vegetable that packs more calcium, iron and vitamin C than spinach. Choose young greens that haven't flowered for the best taste and serve them steamed, sauteed or dipped in tempura batter and fried. Dandelion greens also make a tasty addition to salads or soups.

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