In recent post @sagescrub described how to prepare omelette with Dandelions.
I've tried to use wild food too. Last year I've made a coffee from topinambour.
I know what Jerusalem artichoke(topinambour) is considered to be a cultivated plant, which have a mass of benefits, but in my case it is rather a weed.
It grows in my village a lot, so I wanted to come up with some nice way to recycle it.
Jerusalem artichoke is a perennial plant, its tubers perfectly winter in the Kaliningrad climate, and excellent reproduce themselves, it's enough just to leave them in the ground.
To make tea - coffee - drink - rocket fuel from Jerusalem artichoke, first of all you need to dig it. It is desirable to take big tubers - they are more convenient to clean. There is an opinion that the tubers of Jerusalem artichoke are more delicious in spring, after wintering, but I tried only the autumn ones.
Collected tubers need to be washed and cleaned. Then grind, the smaller - the better.
Shredded tubers are fried in a pan. Time roasting - by eye. The stronger the fry, the darker the drink will turn out.
After roasting let it cool and grind it in a coffee grinder. You can do without a coffee grinder, I did not notice the difference in taste. Then the mixture is poured into the coffee press and pour boiling water for 10 minutes.
Here is such a simple recipe.
Well, in the end, a small video about the brewing of Jerusalem artichoke, which I made couple years ago (video in Russian, but I think everything will be clear without words).
P.S. A little bit about the taste of the received drink - it's awful :) It seems that you are drinking oil, but if you like to drink oil that kind of coffee is for you :)