Why go to all the trouble of spraying dandelions in the lawn when you can use the greens in delicious recipes?
Courtesy of Jenny McGruther of Nourished Kitchen website
I hold this truth to be self-evident: People take their lawns way too seriously.
Every summer, millions of Americans -- including more than a few otherwise sensible folks who drive hybrid cars, grow their own food, and generally love the planet -- decide to carpet-bomb their yards with herbicides at the first pale flicker of a dandelion.
As a gardener, I know of lots of more interesting plants to grow than dandelions. But by the same token, are these little weeds so horrible? Are they really worth the time, expense, and nasty chemicals involved in driving them from our lawns?
Eating one’s enemy is not easy, especially on the first try. My wife won’t let me forget a failed attempt at dandelion wine; we spent half a day picking dandelion blossoms, but I never got around to making the wine. The blossoms sat sadly in our freezer for months.
Dandelion greens offer a much quicker payoff. I polled friends for the best recipes.
“We used to grow them specifically for salad and as a pizza topping. Delish!"