(Photos by Tasha and Evangeline)
Lately we've been doing a lot of this.. . .
And this . . .
And this. . . .
. . . All over the yard!
The greens are good chopped very finely and added to a salad of mild greens, until one is used to their bitterness. They can be added to other greens for cooking, as well, and the roots can be dug up all year and eaten roasted, or roasted until they are brittle and ground into a delicious coffee substitute.
Dandelions are rich in iron and their bitter properties relieve the sluggishness that many people experience in the spring from an overtaxed liver and digestive system.
And don't forget to make a wish on the fluff when you're done. . .