These ubiquitous flowers are a delicious food source. The roots can be dug in late fall or early spring and eaten as tubers. The young green shoots of spring can be eaten as greens. The petals add a delicate sweet flavor and a splash of color to any leafy salad. And last, but not least, the unopened buds are known as "poor man's asparagus". We like to cook them up quickly in a skillet with a bit of olive oil and garlic. Keep your portions small though, because too many of these buds can give you the runs.
1 Fresh Bunch