EAT THE SEASONS

DANDELIONS

More than just a humble weed, the gold studs of dandelions from spring verges are traditionally a forager’s delight. Rich in magnesium, copper, calcium, potassium and manganese, they even beat spinach ounce for ounce on iron content. Flowers, roots and leaves can all be eaten. Harvest before you mow the lawn, or from areas not sprayed with pesticide. Use the roasted roots for digestive tea and the young, milder leaves to add a bitter kick to salads.