I decided to go out and pick dandelion greens to bag and freeze. Not sure how this will work out, but I decided not to blanch them first before freezing, to try to keep them a bit sturdier when they thaw. I'm thinking the will be very much on the limp side, but as i would only put them in the garlic and oil where they will wilt some during cooking anyway (and they don't have to be pretty in the pasta dish itself), I'm thinking it will work out fine.
A little later I am going to try to make dandelion pesto from some freshly picked greens too!
I also picked some of the tight flower buds to maybe deep fry later on today if I have the time.