blanchedthey're much milder, so that has to be worth a try.
Blanchedin this context means grown without light, so the leaves end up pale and anaemic-looking.
If you're going to the trouble of depriving a plant of light for a while, this seems to me to be getting away from wild food. Even if the plant self-seeded (and they do, more than somewhat), this does seem to be an element of cultivation. On the other hand, if you move a bag of stuff that's been sitting in a corner for several months and happen to find a blanched dandelion or two underneath, well that's a different matter entirely.
Dandelion (Taraxacum officinale), looking rather sorry for itself.
The brighter green leaves just behind are ground elder.
Having chanced upon this specimen of blanched dandelion, I picked a leaf and nibbled cautiously. Nope. Still way too bitter. You might like it - lots of people do, apparently - but it's not for me, and I'm not especially sensitive to bitter tastes.
When I said I'd eat a different food each week, I didn't say how much I'd eat, did I?
I'll try to find something tastier next week. Any suggestions?
Also harvesting this week:
Hairy bittercress, for soup
Also drinking/eating this week:
Rhubarb squash Blackcurrant fruit leather
Foraged food challenge summary page here.