Long before it became a scourge upon middle class Americans wanting to masquerade as lords and princes upon their suburban estates, the dandelion was prized for its usefulness making medicine, wine, and food. In these dreary days of March, even the most fervent dandelion hater looks forward to the emergence of this adversary.
Hidden beneath its sunny and fertile flowers are tasty leaves and a taproot that can penetrate up to 15 feet into the ground. I remember when my grandmother visited from Taiwan and strolled through our yard amazed at how successful our salad crop was! So next time you’re tempted to curse this humble plant, call off the chemical attack, pick some tender young leaves, and consider making something like this:
