Page 126 - The Lost Ways

These go nicely in a cooked salad with asparagus and/or potatoes (or arrowhead roots).
Serve with a vinegar- or mayonnaise-based dressing.

The fruits can be gathered in the summer. Roast and coarse-grind them, and use them
like coffee. They don’t taste like coffee, but they make a nice beverage, especially with a
little honey.

Dandelion (Taraxacum Officionale)

Annual or biennial herb; harvest spring, fall, and winter

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The bane of green lawn enthusiasts, the dandelion might be the most well-known of the
wild edibles.

The best time to use the greens are in the early spring while growth is still young and
tender; these are great in a salad. Both young and older growth—to late spring—can be

used as a potherb. You may need to change the water several times if it’s really late in the
season as dandelion greens get very bitter closer to summer.

Use the whole plant, including the flowers. In the fall, winter, and very early spring, dig
up the roots, including the leaf crown and new leaves (if any). Boil these in water for 20
minutes, changing water halfway through. Dandelion flowers are a favorite to dip in
batter and fry. If you are looking for a sweet treat, try these with honey or maple syrup.
If you are looking for a savory snack, these are also excellent with garlic salt.

20 "Dandelion" by: Randi Hausken, (CC BY-SA 2.0)

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