Dandelion and Wood Avens roots
I’ll be honest…I hadn’t actually dug up Dandelion roots yet. Partly because, it’s technically illegal to remove the roots of any plant on public land, so you’d have to have the plant at home to use the roots. Join me and we’ll go foraging for Dandelion and Wood Avens roots.
In his book ‘Forager’ Miles Irving says that Winter is a great time for roots, as they will be full of nutrients to keep them going throughout Winter. He mentions first-year plants are better, which haven’t flowered in Summer. Second-year plants can have woody roots. Apparently Dandelion roots are awesome this time of year. So let’s try them.
As always remember to ‘ask’ nature before you take. E.g. If you’ve got loads of dandelion it’s likely OK to harvest. If not then, think of something else that’s abundant.
Dandelion Root pickle
Adapted from herbco.com
- Sterilized jar
- Chopped, peeled Dandelion root
- Clove roots (Wood Avens)
- Tamari/soy sauce
- Mustard seeds
- Apple cider vinegar (good quality with the ‘mother’)
Put the Dandelion root in the jar, cover with cider vinegar. Mix in all other ingredients. Put a layer of wax paper over the top to prevent any rust. Leave it in the fridge for 3 weeks.
I’ve opened mine up and it worked and is very tasty and tangy! Use it as a small bit of pickle on the side of any plate. You can really taste the garlic and soy sauce. I hope you have had a go foraging for Winter roots Scotland, you know you want to.
Finally, I’d love to hear from you and how you got on, please comment below.
This information is intended as a guide only, I’m assuming you have been on a foraging course with a person, who has taught you how to identify these plants correctly. When you try a new food that you haven’t eaten before try a little first, to see if you react.