Foraged dandelion is the “bread and butter” of wild greens. I am not exaggerating when I say any time I walk farther than a block in my neighborhood (and beyond) I come across delicious tufts of dandelion. Oh yes, people stare, but it’s worth coming home with the makings of a salad or ingredients to sauté with some garlic.
They’re rather bitter, which some don’t like but others, such as myself, greatly appreciate. If the bitterness is too much for you, try drizzling with lemon or vinegar.
Suggested uses: Any time you use greens such as in soups and savory porridge, salads, pesto, stir-frys, etc.