As a kid I would never have thought of using dandelions as a food source. They’re weeds, you don’t eat them. With the coming of restaurants like Noma, however, foraging for food has become as trendy as cauliflower couscous. I haven’t foraged my own food since stealing off the local farms as a boy, but I happened on some dandelion leaves at a local Chinese restaurant.
The greens were served wilted – perhaps blanched or fried – but cold as a salad. It was flavored with garlic. Lots and lots of garlic. The raw garlic destroyed any taste of the dandelion greens, if there was any, so it’s hard for me to describe it. Once or twice I would come across a bit that was quite bitter like an extra strong rocket leaf. My best guess is that that was the original taste of the dandelion without the interference of garlic.
Fear Factor – 1 / Taste Test – 6