“Make salad, not war.”

“You could take a different view of the dandelion. It’s a view that goes back millennia, to our foraging ancestors who saw T. officinale as an herbal medicine and valuable food source. They’re good steamed, sautéed or simply blanched in hot water and drained. Dandelion leaves make a healthful salad (the best time to harvest them is early spring, before a plant blooms). Yellow flower heads can be used to make wine. The taproot can be harvested for food or to make a coffee-like beverage. The dandelion’s value on the menu is evidenced by the fact that plant breeders have developed cultivars with bigger leaves, or are self-blanching to take out the bitterness.”

For more of this great article, featuring plant expert Arthur Haines, visit Northern Woodlands.

Disclaimer and Caution: When harvesting wild edibles and medicinals you should be certain you are collecting the appropriate plants; search for classes and workshops in your area at local nature centers. Also, be careful where you harvest; yards, roadsides, high-tension power line areas, and others may utilize pesticides and chemicals to manage plants and insects.