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Dandelion: Friend or Foe?

You may not be able to tell a daisy  from a daffodil, but chances are you know the dandelion. To most homeowners, the dandelion is an enemy; but for some people, the dandelion is a friend.

The loyal followers of the dandelion date back to at least the 17th century. It was valued then as an important ingredient in many ointments, salves and tonics. While the medicinal value of the dandelion is no longer honored, dandelion greens are appreciated for their tart but not unpleasant taste.

Young dandelion greens add something extra to salads, and can be boiled to make a spinach-like vegetable. Dandelion blossoms can be fermented into wine, and dandelion coffee can be made from the roots that have been dried, roasted and ground.

 The next time you buy some weed killer, you may want to find some dandelion recipes and harvest the plants instead! You may discover that using those pesky dandelions is the best way to get rid of them!