Instructions: Put hot potatoes on dandelion shoots; add egg and sprinkle with garlic. Mix oil, vinegar and salt, pour over dandelion and toss vigorously. Serve with fresh rye bread.

Comments: Make sure you pick only the very young plants; once the flower buds are fully formed, the leaves became bitter. There are several kinds of edible dandelion, none are poisonous, but the ones with intensely serrated leaves and white stems are the best. Cut the florets just above the root, remove any semi-formed flower buds and fluff, wash thoroughly in several cold waters.

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