Blossoms can be eaten fresh or steeped in hot water for tea. And you can toss both the green leaves and blossoms into a salad.
You can find these in Europe, North America and Australia. The entire plant can be eaten along with its white flowers.
Edible parts: Flowers and young leaves can be eaten. Flowers can be eaten raw and mixed into a salad adding a wonderful aromatic flavor. Use the flower head and place them into a glass jar adding raw honey and storing it for a few weeks for its strength; this makes a great home remedy to help calm a cough, or just add some of this coltsfoot honey into your tea. You may dry the flower heads and use them as tea or in cooking/baking recipes. Young leaves are bitter but better after boiled them and then in salads, stews, or just add lemon & extra virgin olive oil & seasoning.
Edible parts: Young leaves can be eaten raw or cooked. The leaves have a mild bitter flavor with a aromatic tang great for salads or jucing. You can cook these young leaves like spinach, or add to soups, stews, and omelet. Tea is made from the fresh or dried leaves. This wild edible has been known to be added to beer in much the same way as hops, for flavor and clarity.
Known as cattails or punks in North America and bullrush and reedmace in England, the typha genus of plants is usually found near the edges of freshwater wetlands. Cattails were a staple in the diet of many Native American tribes. Most of a cattail is edible. You can boil or eat raw the rootstock, or rhizomes, of the plant. The rootstock is usually found underground. Make sure to wash off all the mud. The best part of the stem is near the bottom where the plant is mainly white. Either boil or eat the stem raw. Boil the leaves like you would spinach. The corn dog-looking female flower spike can be broken off and eaten like corn on the cob in the early summer when the plant is first developing. It actually has a corn-like taste to it.