Instructions: Put hot potatoes on dandelion shoots (to soften them a bit); add egg and sprinkle with garlic. Heat the lard in a small sauce-pan, alow the cracklings to fry for some 30 seconds. Add vinegar and salt, mix and pour over the dandelion shoots. Toss vigorously and serve.

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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