Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Dandelion along with all the trcipes employing Dandelion presented on this site, with 48 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Dandelion recipes added to this site.

These recipes, all contain Dandelion as a major wild food ingredient.

This common weed is generally overlooked by foragers, however, the young leaves can make a tasty addition to any salad. (Discard any older leaves as they tend to be bitter). The flavour can be improved by growing the dandelion beneath a terracotta pot.

In spring, however, the leaves should be tender and fresh. Nowadays there are even cultivated forms of dandelion bred especially for their leaves which are available from specialised seed merchants.

In some parts of Europe, cultivated varieties are available that have longer, more tender leaves. These are generally available from specialist herb growers and seed providers.

The flowers and flower buds are also edible. The flower buds are often pickled as caper substitutes and the flowers can be added to salads or steeped to make a tisane.