I read somewhere that this is a good time of year to pick young dandelion leaves. You can steam them and eat them like spinach, or eat them raw in a salad. They have a slightly bitter taste, rather like watercress or radicchio. You can also apparently eat primrose flowers (they don't seem to taste of anything much but they look pretty). So last night I combined them in a spring salad.
Fill a pint jug with young dandelion leaves, from plants that have not yet flowered. Give them a good wash and remove any leaves that are brown or spotted, and any bits of grass you may have gathered by accident. Add a couple of quartered hard-boiled eggs, and a few washed primrose flowers. Make a dressing by putting 1 tablespoon of olive oil in a jam jar with 1 teaspoon of cider vinegar, a crushed clove of garlic and plenty of ground sea salt and freshly ground black pepper. Tightly seal the jam jar and shake vigorously, then toss the salad in the dressing.