DATE: Wednesday, June 18, 1997              TAG: 9706170069

SECTION: FLAVOR                  PAGE: F3   EDITION: FINAL 

SOURCE: BY BETTY DOUGLASS, CORRESPONDENT 

                                            LENGTH:   42 lines

DANDELION GREENS ARE JUST DANDY IN SALADS

CULTIVATED dandelion, which is what we find in the markets, is a longer-leafed variety than its wild cousin that invades lawns and roadsides throughout Hampton Roads.

Wild dandelions have been used for years in the South, in a variety of ways. Most commonly, the greens are stewed with a bit of pork on the back of the stove, and the root is dried and ground to make a chicory-like brew. In many parts of the United States, dandelion flowers are used to make wine.

Cultivated dandelions are less bitter than the wild version and the stalks are more pale.

Many people can develop a taste for these slightly bitter greens by preparing dandelions in a salad with warm bacon dressing and croutons or by braising them with olive oil, garlic and hot pepper, says author Elizabeth Schneider.

Selection and storage: Dandelion greens are most plentiful in spring and early summer, but they are available year round. We checked with supermarkets in the area and discovered Farmer Jack stores carry them regularly.

Look for small greens that are crisp and pale in color. Generally, the paler the leaves, the more tender. Avoid flabby leaves that are yellowing or have a brown tinge.

To store, wrap the greens tightly in plastic wrap and keep in the refrigerator for a few days.

Preparation: Dandelion greens need a thorough cleaning. Cut apart the stems and dunk the greens into a sink filled with water. Swish them around to dislodge dirt and grit. Repeat until you're sure the greens are clean. MEMO: Betty Douglass is a free-lance food writer and home economist in

Portsmouth. All recipes in this article have been kitchen-tested by the

author. ILLUSTRATION: Photo

BOB FILA

The slightly bitter cultivated dandelion green, second from bottom,

is an acquired taste but holds its own as a salad ingredient with,

from top, collard, mustard, kale and Swiss chard.

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