Choose flat leaves that are crisp, upright and not wilted. Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Smaller leaves are more tender and larger leaves are best cooked.
Store in the fridge wrapped in a damp paper towel. Place unwashed greens in the crisper section of the refrigerator for up to 5 days.
Dandelion greens are also high in vitamins A, K and in potassium, calcium and iron.
