Spring has sprung in Vermont, and wild edibles are as vibrant and tasty
as ever!!  In Addison county there are many many herbs and plants out.
It is a phenomenal year for dandelions!!! And they are such a culinary
delight. Here are a few of my favorite Dandelion recipes:

Dandelion Greens:
Collect vibrant greens spring/summer/fall. Add them chopped raw to salads, saute them with other greens(kale), or lightly steam them and serve with butter.

Marinated Dandelion Greens and Flowers:
Collect the greens, flowers and buds. Wash and chop well. team until tender (3-5 minutes). Mix with olive oil, balsamic vinegar and Braggs (for a more local version - use local apple cider vinegar, salt, and sunflower oil when available from Butterwork Farms).  Adds lots of fresh-chopped garlic and ginger root(see about wild ginger below).  These marinated greens will keep in the refrigerator. 

Dandelion Root sauté:
Dig and clean 1-2 roots per person. Wash well! Sauté in butter with
other veggies, garlic and spices as desired

Dandelion Flower pancakes:
Ingredients Dandelion flowers(5-10 per person), whole wheat flour, milk, and an egg.  Mix egg, milk and flour to a pancake consistency. Dip in the flowers one at a time, and cook them on a heated skillet with butter. Top with honey, maple syrup, or yogurt.

Dandelion flower saute: 
Collect 10-20 blossoms per person, saute in butter or oil

Dandelion dip:
Ingredients:  1/4 cup yogurt 1/2 cup cottage cheese, 1c up dandelion
greens, garlic or salt to taste
Mince greens well, mix yogurt and cottage cheese (or combine all in
blender) season to taste, serve with oatcakes or corn chips or veggies.

Dandelions, Taraxicum officinale, are wonderful plants and were prized
by the Apache Indians, who spent much time scouring the country side in
search for enough to appease their appetites. Dandelion is best known
for its blood cleansing, and liver detoxifying properties. Because she
is a mild bitter, dandelion also a stomachic. The leaves have many other
properties: nutritive, tonic, and galactagogue (assists mothers in the
production of milk).

Dandelion Leaves also have vulnerary, mild anodyne (pain killer), and
aperiant qualities. The flowers are emoillent, calmative, cardiotonic,
and also have anodyne properties. The root is a hepatic, bacterioside,
fungicide, and astringent properties.

Dandelion flowers also are great for complexion. Steep a big handful
of the flowers in just boiled water for at least an hour (a glass jar
works great), than rest and lie down with the flowers (now cool) all over your face for a few minutes. Compost them, than rinse with the tea.
Rinse again before going to bed and do not wash off with water...feel how soft your skin is in the morning!

WILD GINGER
Wild Ginger (Asarum canadense) is a wonderful low-lying woodland
plant who adds delight to local cooking. Wild Ginger is found in rich
woods, and likes rocky areas. She has soft, heart shaped leaves, and small burgundy flowers that you have to look for because they point towards and touch the ground. They do this to attract beetles, who pollinate the plant. There is a rhizome just under the soil. It is small and aromatic with semblance to tropical ginger root. Only a very small piece is needed, and should be thrown in at the end (last 3-5 minutes) of cooking.

This is a plant that is being watched and is classified as an 'at risk'
plant, thus it is imperative that sustainable wild harvesting practices
are used. ONLY take where there is abundance, take a small amount (if
you careful look at the root, you can take small pieces connecting
plants without disturbing the plants themselves), always cover the ground and leave it looking as it was found. One of the most delicious
snacks is wild leek and wild ginger saute!]