Welcome to the second edition of Backyard Botanist! Each week I will introducing you to a new edible plant that can be plucked from your own backyard, roadside, or forest. As I share with you how to properly identify each plant, I will also share a simple recipe.
This one is all about the Dandelion, also known by its scientific name, Taraxacum. 
The Dandelion is an herbaceous perennial weed that grows from a large taproot and can be 2 to 16 inches (5-40 cm) tall, and sometimes even taller. It forms a basal rosette or leaves with stems holding single flowers. Their purple tinged stems exude a milky latex. It can be found in abundance, all over the world, with the exception of Antarctica.
Flowers:
Each stem has green bracts at the base of the 2-inch (5 com) flower, which is made up of multiple rings of 40 to 100 small yellow florets. These florets will develop into seeds with a silky grey parachute, forming the familiar 2-inch (5 cm) 'wishing flower' (as my children like to call them), or spherical seed head.
Leaves:
Leaves are oblong, dark green with a midrib, and 2 to 18 inches (5-45 cm) long and an inch or two (2-5 cm) wide. The margins are often lobed or toothed.
Edible parts of this plant include flowers, flower buds, leaves, and roots.
Medicinal Uses:
The plant, as a whole, has diuretic properties. Used to treat gallstones and liver disease, dandelion roots contain a compound called taraxasterol that has been proven to have anti-inflammatory properties. The active properties in the herb help control cholesterol levels in the blood and may reduce weight.
How To Harvest And Eat:
Leaves are great in salads, preferable picked young before the plant flowers, and can be steamed or used like spinach. They can be slightly bitter in taste so using lemon juice can help. You can use the flowers to make fritters, tea, or as a colorful addition to salads. These flower buds can also be pickled like capers. Roots can be roasted to make tea or ground as a coffee substitute.
Pickled Dandelion Blossoms
Ingredients:
Cupful of Dandelion Buds
White Wine Vinegar
½ Teaspoon Sea Salt Flakes
½ Teaspoon Sugar
The Dandelion buds need to be prepared, remove any stem and the little green leaves that hold the bud. Place them in a bowl and toss with the Sugar and the Salt making sure that they are all nicely coated. Now you’ll need a clean small glass jar (big enough to hold the cupful of Dandelion buds). Now spoon the Dandelion buds into the jar and top up with White Wine Vinegar. Leave for a few weeks and enjoy from there.
Brined and Pickled Dandelion Buds
Ingredients: 
1/2 cup Dandelion Buds
White wine vinegar
2 Tsp Sugar
2 Tbsp Sea Salt flakes
2 Bay Leaves
3 Sprigs Fresh Thyme
These are the closest to actual Capers as the brining adds the saltiness to the Dandelion Buds that is so familiar with actual Capers. You need to make sure that the buds are not about to open as any open buds that are close to opening will open when the hot water is poured on them.
Brining - Bring the salt and a cup of water to a boil in a small saucepan. Put the Dandelion buds in a bowl and pour the boiling brine over them. Cover and let them soak at room temperature for 2 to 3 days.
Pickling – Now using a sieve drain the Dandelion buds and place in the clean jar, the jar that you are going to store them in. Meanwhile you need to heat your Vinegar. In a saucepan heat the White Wine Vinegar, Sugar, Bay and Thyme and bring to the boil in a small saucepan. Pour the boiling vinegar mixture over the Dandelion buds and in the jar allow to cool (along with the additional flavorings as well). Cover the jar and place in the fridge. Leave them for a week or two and they will be delicious!
Spring Blossom Bread
View the whole recipe, plus whipped honey butter spread, here. If you would like to know more about edible flowers and plants, click here. If you're ready, let's get started!
Ingredients: 
3 cups dandelion flower heads
2 cups whole wheat flour
2 tsp baking powder
1 egg
a pinch of salt
1 cup milk
3 tbsp vegetable oil
1 cup honey
Materials:
bread pan
parchment baking paper
mixer or whisk
Pre-heat your oven to 400 degrees F. Add flour, baking powder, salt, and flowers into a bowl. Stir lightly. Whist oil, egg, milk, and 1 cup of honey in a separate bowl. Pour the mixture into the dry ingredients. Stir until incorporated but not over-mixed. Line your bread pan with parchment paper and pour the batter into the pan. Bake for 15 minutes then lower the temperature to 350 degrees F and bake for an additional 25 minutes.
Remove the bread from the oven and allow to cool slightly before slicing. Serve warm topped with honey butter and enjoy!
If you enjoyed this weeks instalment of Backyard Botanist, please share with your family and friends. Foraging can be fun for the whole family or a group of friends. Depends on your crowd, I guess. Until next week!