All questions

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 1709 views
Cathy Erway
Cathy Erway

Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.

added over 7 years ago

Yes! Wild dandelion is plentiful and botanically identical to those you'll find cultivated or foraged by "experts." Just make sure it looks relatively clean and give it a good wash. Also, it's best to pick young, tender, more light-green dandelion greens in the early spring, which should pull apart with a little elastic stretch. These are the most sweet and less bitter than when they grow older. Enjoy! And for more on that: http://noteatingoutinny.com/2007/05/29/reason-for-not-eating-out-in-new-york-10-oh-foraging-you-may-go/

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52