WILD HERBS RECIPE #1 - Dandelion

WILD HERBS RECIPE #1 - Dandelion

Dandelion Salad

Characteristics and differentiation criteria of dandelion:

  • Very similar to the images shown
  • Serrated leaves
  • Hollow stem
  • When cut off, whitish milky juice is produced
  • Leaves and stems are practically hairless
  • Yellow daisy or "dandelion"
  • The size and serration of the leaves are very variable

These criteria must surely be met so that you can prepare a delicious dandelion salad. The common dandelion can be used almost all year round. Outside the flowering period, however, one should know the plant well enough, because without the hollow stem (& the flower), the safe destination for beginners can be tricky. Dandelions can be found almost everywhere in the lowlands.

Because dandelion has a strong and slightly bitter taste, it is worth using a creamy salad dressing. The original recipe recommends roasting a few cubes of bacon and chopping a hard-boiled egg and pouring it over the salad. Fried croutons in olive oil, sunflower seeds, smoked tofu or onion cubes are also ideal for a vegan version.


  • 1 bunch of dandelion leaves
  • fried bacon cubes or smoked tofu
  • 1 hard-boiled egg
  • Salad dressing (vinegar, oil, (herbs) salt, pepper, possibly mustard + mayonnaise or (soy) cream)

dandelion leaves and Swiss Advance pocket knifedandelion salad and Saiga tongs and fork by Swiss Advance