Go mae, a Japanese method of serving vegetables, is a delicious way to enjoy coltsfoot, aka tussilage. 

The method consists of grinding sesame seeds and adding sweet and salty ingredients to create a flavourful paste, which is used to dress cooked vegetables. 

I’ve used the method for chrysanthemum greens in the past, and when I first tasted these coltsfoot, that’s what I was immediately reminded of, which lead to the creation of this dish. 

Coltsfoot (Tussilago farfara) should be harvested in the spring when the stems and flowers emerge before the leaves show up. Simply cut the stems at the ground to harvest. Coltsfoot can usually be found near running water. 

WARNING:

Senecionine and senkirkine, two potentially dangerous alkanoids, are present in coltsfoot in relatively high quantities. 

There have been two alleged deaths connected with coltsfoot, both of which have since been debunked since the death-causing plant wasn’t actually coltsfoot, but was thought to be. 

Still, there could potentially be liver damaging properties to the plant, so harvest and eat at your own discretion. Be sure to always correctly identify and use several sources to learn about plants before harvesting and eating.