Yesterday I saw a Dandelion in bloom for the first time this year.
What a promise it made of warm weather and blue skies.
It reminded me of my childhood when we played in the fields and got the milk of the plant all over our hands and clothes.
Our Mothers were angry because the stains wouldn’t come out, and we feared that we would really wet the bed-for that’s what they said about picking Dandelions.
We didn’t have Coke in those days,but my Grandmother used to buy something that looked like it from the Lemonade Man who came around twice a week. It was called Dandelion and Burdock and I thought it was horrid.
I knew then that Dandelions were not poisonous,but I certainly didn’t want to swallow them in any form.
Now I know that there is hardly a plant growing in our fields that is more versatile, and like many spring flowers detoxifying.
From the first leaves you can make a delicate salad.Cooked the leaves are a bit like Spinach.
If you have a lot of patience you can even make a type of sparkling wine.
Roast the roots in Autumn and you can use them to replace Coffee grains. You can also make a kind of savoury paste if after grating them you mix them with Olive Oil.
The flowers are also known as “Poor man’s Saffron” and gives a Risotto a new note.
Dandelions are probably the first flower that children learn to love. Not only for their colour in a bunch but as a plaything when they are in seed.
Did you know that the seeds of a “Parachute” if blown into the air can travel up to 10 Kilometers.
Just the things for gardeners.