Having just moved to rural Ireland I have discovered the joys of foraging on my early morning walks. If I survive my experiments I will post a few recipes for you to try, safe in the knowledge that i tried it on myself first 🙂
Dandelions are the scourge of most gardeners, but all the plant can be eaten and they are great in salads or in dishes like this. I have been told the open flowers are great dipped in tempura batter and deep-fried, so will be trying that one soon!
Find young plants and pluck the closed buds and leaves. Do not pick from busy roadsides.
Serves one so just multiply for several diners
Splash olive oil
1 small red onion (or wild onion if you can find them)
Half handful of dandelion buds unopened
2 cloves of garlic (replace with wild garlic if you can find it
½ cup risotto rice
A couple of medium mushrooms chopped.
1 handful of dandelion leaves washed without stalks
Splash dry white wine
A cup and a half of vegetable stock
1 Tablespoon hummus
Chop the onions, crush and chop the garlic and put into pot along with the dandelion buds. Sweat for a few minutes, then add the rice and sweat for a couple more. Add mushrooms and wine, and cook until liquid has gone. Add half a cup of stock and the dandelion leaves and simmer stirring occasionally, gradually adding more stock as needed. When rice is cooked add seasoning and stir in Hummus. Serve with a couple of slices of your favourite bread and a squeeze of lemon.