Dandelions are one of the few plants that every part can be used. It arrived in America in the mid 1600’s when settlers brought the seeds because they knew the value of the plant. Dandelions had been used for centuries for medicinal purposes and the settlers knew this. The Egyptians, Romans and Greeks all knew they improved various conditions from fevers to constipation.

As a child, I remember eating dandelion greens. I was told it would taste like spinach which I liked. I remember it being very bitter. I know it is very nutritious, but I’m not inclined to pick any leaves. I read it’s best to harvest the leaves before the flowers bloom. The internet has recipes if anyone is interested.

If you want to dig up your dandelions, consider waiting until they are finished blooming. They are a food source for bees, butterflies, moths and some birds. They are also pretty.

I was surprised to learn that dandelion wine is made from the flowers. I read a recipe for it and it sounded pretty good. Lots of sugar, but it also had lemons, oranges, and raisins. Fermentation is one to two years. Tea is made from the roots and that is what is sipped to relieve ailments. It really is a wonderful plant, but I’m a gardener, so I dig them after they bloom. In case you’re wondering, the picture is not from my yard. I only have a couple.

Hope everyone is enjoying the spring. Blossoms are every where and those with allergies are suffering. My eyes itch, but I don’t care. I can’t resist being outside in spring’s beauty.