Below are recipes from Wild Foods Cookbook by Rosalee de la Foret available for free through Learning Herbs.
2-4 garlic cloves, crushed
1/2 c. cold pressed olive oil
2-3 c. freshly picked young dandelion leaves
1/4 c. freshly grated parmesan cheese
Dash of sea salt
Squirt of lemon juice (optional)
1/4 c. ground nuts (walnuts or pinenuts)
Place oil, garlic, and salt in the blender along with half of the dandelion leaves.
Add other half of the leaves
when finished blending, should be of good consistency and still a little runny.
Pour into bowl and add cheese, ground nuts, and lemon juice.
Try as a dip, on bread, pasta or salmon, or with scrambled eggs or tofu.
1 onion, diced
pinch of sea salt
2 Tbsp olive oil or butter
2 cloves of garlic
Bunch of dandelion greens
Squirt of lemon juice
Saute oinion in salt and oilive oil or butter until carmalized.
Add garlic and saute a minute more.
Add dandelions and saute until wilted.
Add squirt of lemon juice.
Use as base for quiche, tacos, or simply roll up in a large kale, chard, or lettuce leaf.
Pickled Dandelion Flower Bulbs
Harvest buds when they are still tightly closed
1/2 c. Onions, diced
3 Tbsp fresh minced ginger
4-5 garlic cloves
1 c. Dandelion flower buds
Apple cider vinegar
Rinse flower buds well and place in a pint jar with onions, garlic, and ginger.
Fill halfway with apple cider vinegar
Fill the other half with Tamari.
Cover with lid and let sit for 3 weeks in fridge
Enjoy with salads, snacks, or on tuna fish sammies.
Collect dandelion roots after going to seed or before flowering.
Wash well, then cut into small pieces.
Dry them well and store for later roasting or
roast them in a cast iron skillet until the turn brown and release a pleasant odor.
Once roasted, place a couple of tablespoons roasted root in 8 oz. water and boil for 7 minutes.
Add cream and sweetenver, and enjoy.