DANDELION GREEN (PREORDER)

~30 - 35 lbs Dandelion Green aka "Hendibeh", "Pu-Gong-Ying-Ye", "蒲公英叶", "蒲公英葉" Dandelion green is tooth-shaped green leaves that sprout from a central hollow stem. Dandelion green is nutty, earthy, and quite bitter in taste. They can be sautéed or braised, just like other greens. Remember to blanch dandelion greens to remove some of their bitterness before other applications. Dandelion green is available year-round. Handling Tip Selection Dandelion green has a uniform green color with no signs of yellowing or wilting. Storage Dandelion green should be stored at 32°F - 36°F (0°C - 2°C) with a relative humidity of ninety to ninety-eight percent and with mist. The typical shelf life is three to five days. High humidity is important to avoid wilting. Dandelion green is sensitive to ethylene, a naturally occurring gas that regulates ripening. Do not store dandelion green with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Dandelion green produces a low level of ethylene. Dandelion green is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for dandelion green is 30°F (-1°C) should be avoided. Dandelion green is susceptible to freezing injury which results in water-soaked spots.