If you return (wink), I'd pay to take a foraging class. As a kid, my nonna would send us foraging on the farm for greens - dandelions, lambs quarter, etc. I only recall eating it as salad or maybe cooked as spinach.
Oh, I'm definitely not the one to teach a foraging class! But there are other options out there. I'm intrigued by the idea of unbloomed dandelion heads cured in salt and used like capers -- that sounds easy and delicious.
If you return (wink), I'd pay to take a foraging class. As a kid, my nonna would send us foraging on the farm for greens - dandelions, lambs quarter, etc. I only recall eating it as salad or maybe cooked as spinach.
Oh, I'm definitely not the one to teach a foraging class! But there are other options out there. I'm intrigued by the idea of unbloomed dandelion heads cured in salt and used like capers -- that sounds easy and delicious.