Every year we look forward to the two or three weeks in April when dandelion flowers are abundant enough to have them for lunch. We say for lunch because they become bitter if picked in the evening—if you like bitter tastes, that’s not a problem—but they are tastier if gathered on a warm sunny morning.

Pick enough dandelion flowers to allow about a dozen per person, depending on what else you are serving with them. Wash them in water, then shake off the excess and roll the flowers while they are still wet in a bowl of flour or gram flour (or chickpea/garbanzo flour). Fry in a little oil until they are browned on each side. Salt to taste.

Serve hot, with a salad and whatever else you like. The taste is more breaded mushroom than dandelion, and they are remarkably good.

Alternatives: Add some chopped herbs to your flour mixture, and cook the flowers with garlic. If you use gram flour, they will be gluten-free.