Dandelions: Foraging Guide and Recipes
Rich in vitamins and minerals, particularly, vitamin A, vitamin C, vitamin K, calcium, potassium, iron and manganese. Considered detoxifying and diuretic.
While people may consider them a nuisance these days, throughout most of human history, they have been considered both food and herb. Their roots are used in medicinal tonics, and their greens and blossoms are a treat to those that know what to do with them!
More info at: "How to Use Dandelion for Cooking and Health"
LOOK: In yards or fields – though avoid areas where pesticides or fertilizer may have been used.
COLLECT: For cooking purposes, you’ll only want the flowers or leaves. Leaves are ideally collected when they are very young before a flower develops. Older leaves, while still safe to eat, can become bitter. Flowers should be collected when the sun is out and they are most open. Avoid stained, dry, or dying flowers or those that look insect eaten.
USE: Washed greens can be eaten fresh in a salad or cooked as you would spinach greens. Whole flowers can be battered and fried, while flower petals can be used sprinkled on or used to make wine.