- PRACTICE CONSERVATION To every rule there is an exception. Many folks consider dandelions the exception.
- POSITIVE IDENTIFICATION Play it safe. If you can’t make a positive identification on the plants yourself, go to someone knowledgeable who can, or don’t eat them.
- AVOID CONTAMINATED AREAS Don’t ingest plants contaminated with toxic build-up from roadsides or sprayed areas.
- FORAGE WITH PERMISSION With dandelions, the owner usually gives not only permission but also encouragement.
- HARVEST GUIDE Leaves to make dandelion tea: Best picked Late winter – early spring.
- A FACT ABOUT GREENS The greener the leaf, the higher the food value.
- PREPARATION Once you pick the dandelion greens, wash them thoroughly to remove dirt particles. When clean, store them in a plastic bag which has holes punched for circulation, keeping them cold and humid. Use them as soon as possible, since greens are quite perishable. Select young, tender leaves for the tastiest dandelion tea.