Top 20 Varieties of Dandelion Greens to Grow: Tips, Advice, and Facts

Dandelion greens, often seen as a common weed, are actually a nutrient-dense vegetable that has been used for centuries in traditional medicine and cooking. Packed with vitamins A, C, and K, as well as minerals like calcium and iron, dandelion greens add a slightly bitter, earthy flavor to salads, soups, and sautés. Growing dandelion greens is easy, and they thrive in various conditions. There are cultivated varieties specifically bred for their tender leaves and mild flavor, making them a great addition to your garden. Here’s your guide to the top 20 dandelion green varieties to grow, with helpful tips, interesting facts, and answers to common questions.

Top 20 Dandelion Green Varieties to Grow

1. Clio

Tips: Clio grows best in full sun to partial shade with rich, well-drained soil. Water consistently to keep the leaves tender.
Facts: This cultivated variety produces smooth, broad leaves with a mild, slightly bitter flavor. It matures in about 50-60 days and is perfect for fresh salads or sautés.

2. Amélioré

Tips: Amélioré prefers full sun and moist, well-drained soil. Water regularly to prevent the leaves from becoming too bitter.
Facts: This French heirloom variety produces large, broad leaves with a slightly milder flavor than wild dandelions. It’s great for adding to salads or sautéing.

3. Italiko Rosso

Tips: Italiko Rosso thrives in full sun with well-drained soil. Water consistently and mulch to retain moisture.
Facts: This Italian heirloom variety produces dark green leaves with red veins and a mild, slightly spicy flavor. It matures in about 55 days and is perfect for fresh eating or cooking.

4. Verde da Taglio

Tips: Verde da Taglio grows best in full sun with rich, moist soil. Water regularly to keep the leaves tender.
Facts: This variety produces long, narrow, dark green leaves with a slightly bitter flavor. It’s ideal for fresh salads, soups, or sautéing.

5. Thick-Leaf Italian

Tips: Thick-Leaf Italian prefers full sun and well-drained soil. Water consistently to encourage tender, sweet leaves.
Facts: This variety produces thick, broad leaves with a mild flavor. It matures in about 50-60 days and is perfect for fresh eating or adding to soups.

6. Red Ribbed

Tips: Red Ribbed thrives in full sun and rich, well-drained soil. Water consistently and mulch to retain moisture.
Facts: Known for its red-ribbed leaves, this variety has a mild, slightly bitter flavor. It matures in about 55-60 days and adds color to salads and dishes.

7. Montmagny

Tips: Montmagny grows best in full sun to partial shade with moist, well-drained soil. Water regularly to prevent the leaves from becoming too bitter.
Facts: This variety produces broad, tender leaves with a slightly milder flavor than wild dandelions. It’s ideal for fresh eating or cooking.

8. Broad-Leaved

Tips: Broad-Leaved prefers full sun and fertile, well-drained soil. Water consistently to keep the leaves tender.
Facts: This variety produces large, smooth leaves with a mild, slightly earthy flavor. It’s perfect for adding to salads, soups, or sautéing.

9. Green Flesh

Tips: Green Flesh grows best in full sun and well-drained soil. Water consistently to keep the leaves tender and flavorful.
Facts: This variety produces large, tender leaves with a mild, slightly bitter flavor. It matures in about 50-60 days and is perfect for fresh eating or cooking.

10. Florence

Tips: Florence prefers full sun and rich, well-drained soil. Water regularly to ensure tender, sweet leaves.
Facts: This variety produces long, narrow leaves with a mild, slightly sweet flavor. It’s perfect for fresh salads or sautéing.

11. Catalogna

Tips: Catalogna thrives in full sun and moist, well-drained soil. Water regularly to keep the leaves tender and reduce bitterness.
Facts: This Italian variety produces long, serrated leaves with a mild, slightly bitter flavor. It’s perfect for adding to salads or sautéing.

12. Taraxacum Officinale

Tips: Taraxacum Officinale grows well in full sun and moist, well-drained soil. Water consistently to encourage tender leaves.
Facts: This is the standard wild dandelion variety, known for its slightly bitter leaves and traditional medicinal uses. It’s perfect for fresh eating or cooking.

13. Pissenlit Amélioré

Tips: Pissenlit Amélioré prefers full sun and well-drained soil. Water regularly to ensure the leaves stay tender.
Facts: This French variety produces large, smooth leaves with a mild, slightly bitter flavor. It’s ideal for fresh salads, soups, or sautéing.

14. Italian Dandelion

Tips: Italian Dandelion grows best in full sun and fertile, well-drained soil. Water consistently and mulch to retain moisture.
Facts: Known for its long, dark green leaves, this variety has a mildly bitter flavor and is perfect for salads, soups, or sautéing.

15. Improved Broadleaf

Tips: Improved Broadleaf thrives in full sun and well-drained soil. Water regularly to prevent the leaves from becoming too bitter.
Facts: This variety produces large, smooth leaves with a mild, slightly bitter flavor. It’s perfect for fresh eating, cooking, or juicing.

16. Erba Stella

Tips: Erba Stella grows well in full sun and moist, well-drained soil. Water consistently to keep the leaves tender and flavorful.
Facts: This variety produces smooth, narrow leaves with a mild flavor and tender texture. It’s perfect for fresh salads or cooked dishes.

17. Perugia

Tips: Perugia thrives in full sun and fertile soil. Water regularly to ensure the leaves remain tender and sweet.
Facts: This Italian variety produces broad, dark green leaves with a mild, slightly bitter flavor. It matures in about 50-60 days and is perfect for fresh eating or cooking.

18. Red Heart

Tips: Red Heart grows best in full sun and well-drained soil. Water consistently to keep the leaves tender and reduce bitterness.
Facts: This variety produces dark green leaves with red veins and a mildly bitter flavor. It’s great for adding color to salads or using in cooked dishes.

19. Dente di Leone

Tips: Dente di Leone grows well in full sun and rich, moist soil. Water regularly to ensure tender, sweet leaves.
Facts: This Italian heirloom variety produces smooth, green leaves with a mild flavor. It’s ideal for fresh salads, soups, or sautéing.

20. Vert de Montmagny

Tips: Vert de Montmagny prefers full sun to partial shade with moist, well-drained soil. Water consistently to keep the leaves tender.
Facts: This variety produces broad, tender leaves with a slightly milder flavor than wild dandelions. It’s great for fresh eating or cooking.

Common Questions About Growing Dandelion Greens

Q: When should I plant dandelion greens?
A: Dandelion greens are a cool-season crop and should be planted in early spring or late summer for fall harvests. They grow best in temperatures between 50-75°F (10-24°C).

Q: Can I grow dandelion greens in containers?
A: Yes, dandelion greens can be grown in containers as long as the pots are at least 8-12 inches deep, with good drainage. This allows the plants to develop healthy roots and large leaves.

Q: How long do dandelion greens take to grow?
A: Dandelion greens typically take 50-60 days to mature, depending on the variety. Some early-maturing types can be harvested in as little as 40 days.

Q: How do I know when dandelion greens are ready to harvest?
A: Dandelion greens are ready to harvest when the leaves are large and tender, usually about 6-8 inches long. You can harvest individual leaves or cut the entire plant just above the base.

Q: How do I store harvested dandelion greens?
A: Freshly harvested dandelion greens can be stored in the refrigerator for up to a week. To keep them fresh longer, wrap the leaves in a damp paper towel and store them in a plastic bag.