Today I tried two new wild food things: Dandelion root and Fat Hen flowers/seeds (I've often eaten the greens from both of these plants).
Dandelion root is something I'd been meaning to taste for ages. It's one of the few wild roots that can easily be acquired by foragers, as people are generally desperate to get rid of them from lawns and so on. Initially I found it quite pleasant, but it had a bitter aftertaste. Overall I was disappointed. I only ate a few, chopped up in a risotto with various other wild and home-grown bits and bobs.
Fat Hen seeds, on the other hand, are yummy! Again, I only tried a few because I was a little nervous (I read something somewhere about saponins, but most sources don't mention any hazards at all). As long as they are safe (!) I think they would be lovely in bread/baking. Fat Hen is from the same family as Quinoa, and apparently both seeds and greens have been eaten by humans (as well as hens) since ancient times. Any advice from the more experienced would be much appreciated...
I was planning to go into more detail about my dinner but I think I need further practice before I share tips. It was the first risotto I've ever made! *hangs head in shame*
:)
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