Dandelions are edible from tip to root and are a favorite of springtime foragers. The flowers' stalks can be boiled for about 10 minutes and dressed with butter. The crowns are slightly bitter, like dandelion leaves. You can use them as you would asparagus, adding them to a soup, salad, or stir-fry. Try steaming them and then serve with melted butter that has been dressed with lemon juice and salt for dipping. Read more.
Published in Brief: