Spring has sprung! Bring on the dandelion greens!
Dandelions may be considered a weed by some, but for others, this resilient herb is a fabulous wild food ingredient with the added bonus of many medicinal applications.
As the weather warms in the transition to spring, these golden beauties will start appearing in lawns and meadows. Dandelions are a resilient and dependable source of wild food (and medicine). Yet, at the same time—they tend to get a bad rap. Some people even go to a lot of expense and effort to eradicate them from their lawn and landscaping. I’ve never understood this—why poison your environment with herbicides all in an effort to kill an incredibly useful and beautiful plant?
About the plant
Dandelion (scientific name: Taraxacum officinale in the Asteraceae, or daisy family) is a herbaceous perennial plant. Dandelions are found across Europe, Asia, and North America, and each plant typically grows up to 30 cm tall and has deep taproots.
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