With peak dandelion bloom at the end of April we went to a field (no chemical applications) and collected the flowerheads of the dandelion. The bottom set of bracts that faces downward can be removed to reduce bitterness but the dandelions were picked at the peak of freshness so it hardly seemed necessary. Teaching about flower anatomy, taking a wildflower walk and learning about the wild edible dandelion in “bite size” pieces made for an engaging lesson that my home school classes and girl scout flower merit badge kids will hopefully remember and appreciate.

1. Mix together 1 egg, 1/2 cup (gluten free) flour, 1/2 cup milk, a big pinch of salt, pepper, oregano, cayenne and paprika.
2. Drop a handful of dandelion flower heads into the mix to dip and roll.
3. Remove them individually and deep fry head down in the hot oil.
4. Place on paper to absorb excess oil.

David Alexander is author of the Buzz Into Action & Hop Into Action Science Curricula.  He specializes in making nature accessible to people and wildlife.  You can follow him at www.natureintoaction.com