Wild foods: What's in season, what can I eat now?

Well, it's only now that Spring is giggling mischievously and poking it's head around the door. After snow in March and cold weather continuing into April, it still feels a little like this season is flitting around, not a care in the world, while the rest of us are asking it to get serious and do it's job!

Suddenly hosts of dandelions are carpeting are my neighbourhood and they are such a welcome sight. Little sunny heads pushing upwards and embracing the sunshine, saying here I am, spring is here.

Many people think of the dandelion as a nuisance weed. While it is true that it can spread quickly and numerously, some dandelions are great to have around. They have a multitude of uses and are full of vitamins and minerals. A great source of iron, for vegetarians and vegans also, is not one to turn a nose up at.

The flowers, so full of colour and life are ever so slightly sweet and can be eaten raw in salads or if you fancy can be dipped in a mixture of flour and milk or milk substitute and fried, like courgette flowers. They can be also made into a dandelion wine or a very mild tea that is said to be good for headaches.

Leaves are really great, because they can be eaten raw in salads, perhaps blended into a green smoothie with some lemon, ginger and honey. They are packed full of vitamins, but they also have diuretic and liver cleansing properties. If your liver is backed up with toxins, the knock on effect of this, is beautiful clear skin, especially if mixed with burdock. Leaves can also be made into a tea, by stepped in leaves in hot water, for about 10-15 minutes for a medicinal effect.

To get your coffee fix the all natural way, the root can be dug up, usually in mid to late autumn. Roots should be dried, you can do this on a low temperature in the oven, the roast and ground up in the food processor. Serve with your favourite milk or nut milks and some honey or a pinch of stevia.

All that goodness from an overlooked but tenacious weed!