1. Salty dandelion cake from Dagmara Derré

50g young dandelion leaves, 200g puff pastry, 20 unbloomed flowers, 60g pine kernels, 100g bacon, 3 eggs, 400ml sour cream, salt, pepper, nutmeg and butter.

Roll out the pastry well and put it on a pan. Leave it in the cold for half an hour. Then simmer washed dandelion leaves and flowers for 1 minute in hot salted water. Again, rinse with cold water and let them drain well. Preheat the oven to 220°C. Dry fry the pine kernels. Put them away for now. Dice the bacon and fry it well. Take a larger pan and melt the butter in it. On low heat gently fry the flowers and leaves of the dandelions. Add bacon and a little sour cream and heat for about 1 minute. Whisk the eggs with the rest of the cream, season with salt and pepper, and add the nutmeg. Mix the eggs with the dandelion and bacon and pour the mixture evenly into the pastry. Sprinkle with pine kernels and bake for 40 minutes. 

2. Tasty dandelion salad with Pennsylvania bacon

Prepare the marinade: lemon juice, oil, a little water, salt and sugar. Wash young dandelion leaves and put them in the marinade. Leave it in there for about 2 hours. It is a popular salad in American households and tastes delicious. You can also have dandelion leaves and spinach, but the leaves must be first soaked for at least 2 hours in salt water in order to not be bitter.

3. Dandelion honey

250 pieces of dandelion flowers, 1 liter of water, 1 lemon, 1kg fine sugar

Rinse the dandelion flowers thoroughly under running water. Let them drain. Put the washed flowers into a pot, add 1l of water and sliced lemon. Cook the mixture for about 15 minutes. Then let it stand for about 24 hours in order to let the flowers infuse well. The next day take the flowers out and add 1kg of sugar to the liquid. Simmer for about 1 to 1.5 hours until the liquid thickens slightly. After cooling, fill the glasses and seal them firmly. 

4. Dandelion wine

1 litre of dandelion flowers with green cups, 2.5 litres of boiling water for brewing the flowers, 2 litres of water for syrup, 1.5kg of sugar, 2 lemons, 2 oranges, 40g yeast.

Brew the dandelion flowers in 2.5 litres of boiling water and let them stand for 24 hours. Then drain the water into a 5-litre bottle and throw away the flowers. After that, boil 2 litres of water with 1.5kg of sugar and let the resulting sugar syrup cool. Pour the syrup into the bottle, add two peeled lemons and two peeled oranges - seedless and sliced. Add the crumbled yeast. Put a stopper on the bottle tightly and let it ferment for six weeks. Lemons and oranges sink during fermentation. After six weeks, using the tube pump the wine into the bottles and close them tightly. It has to ripen in a cold room for six months.

5. Dandelion vinegar

Put 15 washed dandelion leaves and 4 flowers into bottles with vinegar. Put a stopper on the bottle and place it in a sunny place for 10 days. Agitate the bottle daily. Then strain the vinegar, replace the old dandelion flowers with new ones and repeat the process. Finally, after thorough agitation, filter the vinegar, pour back into the bottle and add a few fresh leaves. Dandelion vinegar can be used to rinse hair after washing or bathing as a tonic and purifier. It contains many minerals and other substances that regenerate a dry scalp and prevent oily hair.

6. Dandelion balm

Brew washed dandelion leaves and flowers in boiling water. For 2 cups of dandelion use 4 cups of water. Add 10 hollow stems and leave to infuse for 10 minutes. Then agitate the mixture properly, filter or strain. Let cool and fill the bottle with sprayer. It is for use on irritated skin. Dandelion balm soothes burned skin after sunburn or skin that has been irritated by heat.

7. Soup from vegetables, turnip and dandelion leaves

1 medium carrot, slice of celery, a little parsley, 1 dandelion root, dandelion leaves, small turnip, oil, salt, salted cereal or toasted brown bread, chives for garnish.

Clean and wash the root vegetables and dandelion root. Cut it into fine strips and fry in a pan with a little oil and water. Top up with water and let it simmer. Add salt after cooking in order for the root to not become bitter. Take a pan and grease it lightly with oil. Roast salt flakes or a mixture of flakes. Salt boiled soup and pour onto plates. Mix roasted flakes with finely sliced dandelion leaves and chives and add to the soup. You can substitute flakes for toasted brown bread.

8. Dandelion soup with vegetables and buckwheat

Dandelion leaves, onion, carrot and parsley in the same proportion, oil, water, buckwheat noodles, salt, Miso paste, chives, fresh daisy flowers.

Wash dandelion leaves and vegetables and chop them. Gently fry and pour water. Bring water to a boil and as pastina use whole grain buckwheat noodles. Add salt and mix Miso paste. Garnish soup on a plate with chopped chives and daisy flowers.

9. Cottage cheese spread with dandelions

Dandelion leaves, lamb's lettuce, ground ivy, daisy flowers and chives or young onion tops.

Tear the washed dandelion leaves, lamb's lettuce and ground ivy, add salt and mix with cream cheese. Spread on bread or toast with garlic or serve with buckwheat or potatoes. Garnish with chives and daisy flowers.