Is it a weed or a wildflower? Dandelions are showing their cheerful sunny faces all over our farm just now.
Its jagged edged leaves, which account for the name “Tooth of the Lion,” pop up in gardens and lawns everywhere. Perfectionists deplore the dandelion but herbalists value its diuretic powers. (An old name for dandelion was ‘Piss-a-beds.')
In earlier times, the young leaves were a welcome Spring addition to the diet as a salad (or 'sallet' in the old time speech)or briefly sautéed with bacon and seasoned with a little vinegar.
And, of course, there's dandelion wine. It sounded so magical-- all summer in a bottle--in the Ray Bradbury tale of the same name but was truly foul in my one (failed) attempt at making it years ago.
Have any of you ever tasted -- or made dandelion wine?
2 comments:
I have taken some photos, but I have resisted tasting them in any form. 😊
Never had dandelion wine. I do remember putting small new leaves in a salad once. Love seeing the bright flowers.
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