Dandelion greens – those things my mother made me eat as a child and then said, “Don’t screw your face up like that, they’re good.” They weren’t good. They weren’t. Nothing made them good…except time. I don’t know why. They’re dandelion greens. They haven’t changed. But now they taste good. Mum would laugh and say, “I told you so.”

Dandelion greens are great in scrambled eggs

I picked a few young dandelion leaves this morning, washed them well, and chopped them with kale, onions, a mushroom, and fresh sage and basil plucked off the windowsill plants. While they cooked I scrambled a duck egg and a duck egg white (so much fat in those tasty yolks…), mixed it into the veggies and made myself a delicious breakfast.

I didn’t soak this morning’s greens but if I’m going to use them as a main green in a meal I do. Soaking in cold water with a couple of water changes does seem to make them less bitter. They’re too strong for most tastes if they’ve started to grow a flower. They’re delicious soaked and drained, dried in a towel or salad spinner, and sautéed with bacon or salt pork.

What wild foods are you eating this spring? I’m interested in Japanese Knot Weed and would love a recipe or two if you have one to share.