Like dandelion, all parts of the cat’s ear plant are edible, with the most commonly used parts being the roots and leaves. The leaves and flowers can be eaten raw or cooked or the roots can be washed, cut, roasted, and ground into a coffee. The leaves of cat’s ear are also less bitter than dandelion greens and can be mixed with other wild greens to dilute the bitterness of a dish. The leaves are best if harvested before the flower shoots appear, but they can still be steamed or boiled and then eaten. Cat’s ear roots are smaller than that of the dandelion, but larger ones can be cleaned, steamed, and then eaten. The flower petals can also be separated from the flower stalk and mixed into honey, soups, stews, desserts, or as a topping with nearly any dish or the whole flower can be battered and made into fritters. Nutritionally, cat’s ear contains many important minerals, vitamins, and some antioxidants. More specifically, on a dry matter basis, one study found that cat’s ear contains 10-15% protein, 10-20% fiber, 1-2% calcium, less than one percent phosphorus, and trace amounts of copper.
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].