Aaaahhh, the dandelion! What a versatile, wonderful weed! I so fondly remember picking dandelions for my mother as a small child. She would lovingly place them in a small glass of water and tell me how beautiful they were. I had no idea that those bright yellow flowers were the same plant as the white puffy snowballs that I would pluck and blow into the wind! As an older child, I apparently turned mean and would run around with dandelion flowers chanting “Momma had a baby and it’s head popped off!” and see how high I could pop the flower into the air with my thumb. The things that kids think are amusing!
As an adult, I have learned to respect and admire the dandelion. My grandmother absolutely loved them and would mostly eat the leaves wilted with some bacon dressing. I have just recently learned the trick to picking dandelion leaves for the best taste, as I unfortunately tried them years ago and found them to be quite bitter. No more!
The dandelion is rich in vitamins and is so very versatile. You can eat the leaves, the roots or the flowers. You can eat them raw, cook them or even make wine out of them. I recently came across a post over at Deep Roots at Home that explains the benefits of dandelions in depth. She also throws in a great recipe for dandelions and sausage. You really should take a look, it’s very informative!
However you decide to do it, celebrate the dandelion today! Some of the tender, spring leaves are ready for picking, or you can even find them at some of the local farmer’s markets. Try them for the first time, or love them again. With Spring, comes dandelions. Whatever you do, enjoy the day that is today!