Cut across, slicing the crown from the root, but leave the dandelion bunch intact to facilitate cleaning. Shake out each bunch as you cut it to loosen dirt and debris; then pull off the outside ...

One person’s weed is another’s secret weapon. On Thursday, May 9, Clarks Summit resident Susan Vinskofski will lead a class in all things dandelions during “Food Gone Wild: Dandelions” at ...

Chop the dandelion greens, remove the soup pot from the oven and stir in the greens. Replace the cover and set aside, off heat, until the greens have softened, about 10 minutes.

Pick your dandelion flower heads on a sunny day, ideally in mid-morning after the dew has dried. Choose spots away from roads or areas treated with pesticides or weed killer. Safe foraging for ...

Wintertime gratins usually involve root vegetables -- potatoes, rutabagas, turnips, sweet potatoes -- which require baking for an hour or more. Springtime gratins shorten the process.

Add the dandelion stems and cook, stirring, until they begin to soften, about 1 minute, then stir in the leaves. Continue to cook until the leaves are tender, 3 to 5 minutes.

Ingredients 1 quart young dandelion plants 1 lemon 2 teaspoons finely chopped ginger 1 gallon cold water 3 cups light brown sugar 1 tablespoon cream of tartar 1 tablespoon brewer’s yeast ...

The sign out front at Dandelion Chocolate in San Francisco, Calif., photographed on Thursday, Nov. 3, 2016. Dandelion makes all of it's chocolate on site with only specially selected beans.

Ingredients 4 cups tomato juice 1 teaspoon ground sumac (or the juice from 1 lemon) 1 tablespoon Worcestershire sauce 2 teaspoons finely grated evening primrose root (or horseradish) 1 teaspoon ...

Cook the pear on medium heat for 2-3 minutes or until it has a little caramel color on both sides. Turn the heat off and add the marinated dandelion greens and sliced almonds. Toss gently and serve.