The salad was decorated with Begonia flowers from the living room!
My favourite foraging author “(Samuel Thayer’s) favourite dandelion vegetable is what he calls dandelion crowns, as named originally by Euell Gibbons (1961). I prefer to call them dandichokes, as both these and artichoke hearts are located below the flowers. In the early spring, the very young flowers appear at the surface. The dandichoke is just the self-blanched crown between the top of the root, which is a bit below the surface, and the developing flowers. Although small and difficult to clean, they are very tasty”. See the picture below!
The same applies to another of the 80 in my book, Giant Bellflower (storklokke) which also has a delicious (sweet tasting) self-blanched stem between the root and the surface….bellfower-chokes or, even better in Norwegian, storklokkeskokker! I discovered this accidentally last year! I had earlier noted in my book the sweeter tasting spring shoots after blanching (covering to excude light).
Lots of Hablitzia (stjernemelde), ground elder (skvallerkål), Svenskelauk (a form of Allium fistulosum), sweet cicely (spansk kjørvel), dandelion (løvetann), day lily shoots (daglilje), blanched horseradish shoots (pepperrot) and a variety of Allium victorialis (victory onion, seiersløk) which is the earliest form I grow along with one from the Kola peninsular in northern Russia; other varieties have hardly grown yet!