My favourite ‘weed’ is here! Now is the time to start picking dandelion greens. They’re small, tender and the perfect tide-over when the seasonal veggies still comprise only cabbage, leek, carrot, potato and onion. Pick several leaves off each plant: there’s no need to worry about over-harvesting them since they’ll just bounce right back and grow new leaves. If the leaves are very new (up to two inches or so, although I’ll eat them up to three), you can eat them raw on salads. After that, they start to get a bit bitter so are better eaten sauteed or steamed.
You can also batter the greens when they’re young, or roast the roots to make coffee!
Can you see me smiling… ear to ear… Eat your Weedies!
: * )
[…] with the flower heads still furled buds at the base, you can make dandelion syrup, have them on salads or make battered dandelions as well! […]