Artichokes Steamed and stuffed with seasoned crumbs; hearts sliced and sautéed in olive oil, lemon and garlic
Black salsify Peeled and boiled, then pureed, sautéed, gratinéed or roasted
Burdock Peeled and boiled, then sautéed, pickled or pureed
Cardoons Peeled, blanched and gratinéed; braised; fried; sautéed in butter
Chicory and Escarole Sautéed with garlic; shredded in soups and pastas
Dandelions Wilted in salads, with bacon; sautéed with garlic and crushed red pepper
Endive and Radicchio Grilled or sautéed; shredded in pastas and risottos
Jerusalem artichokes (sunchokes) Raw in salads; roasted; pureed; gratinéed
Romaine lettuce Shredded in soups and stir-fries; braised with peas and cured ham
Sunflower seeds Raw in breads and muffins; toasted and salted for snacks; sprinkled on salads and vegetables
Tarragon Raw in salad dressings and omelets; added to seafood and chicken dishes and tartar sauce