Simple Recipes for Spring Roots and Greens

| 4/29/2016 9:39:00 AM

Tags: spring, greens, recipes, dandelions, sorrel, hyssop, parsnips, Felicia Rose, Utah,

wild dandelion

Wild Dandelion

Wild dandelion grows abundantly on our land. Early spring before the yellow flowers appear, the leaves are tender and mild. Later in the season they develop a stronger flavor and texture, but still work well in a salad. Cultivated dandelion retains a milder taste, but denies one the pleasure of foraging and (unless one has a greenhouse or lives in a warm climate) enjoying a homegrown salad early in the season.

Dandelion Green Salad Recipe


• 2 cups wild dandelion leaves, washed and patted dry
• 1 tbsp olive oil
• ¼ cup chopped toasted walnuts*sorrel
• scant tbsp maple syrup (less if leaves are mild)
• 1/8 tsp salt or to taste
• wild ramps, washed and patted dry (optional)


1. Julienne the dandelion leaves.

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