It’s spring here in beautiful Niagara, and the dandelions are everywhere. What is often vilified as a weed is actually nature’s seasonal gift. The flowers could be used to make wine, the roots roasted and ground for a hot beverage, but today I’m harvesting the leaves for salads, smoothies and cooking greens.
And let’s not stop there. Wild onions are often found in damp areas around rivers or creeks. They make a wonderful addition to omelettes, pastas, soups and as a fresh garnish for noodle dishes, etc.
For more inspiration around food, try building a greenhouse from garbage or creating a meal from mostly leftovers.