The ubiquitous dandelion
Bloomin’ dandelions, eh?
Claiming squatters rights to lawns and gardens everywhere, while gardeners and lawn keepers do their best to evict them. It’s a losing battle, frankly. Dandelions have sheer force of numbers on their side and they’re just too comfortable in the open, sunny, newly turned sod of the garden.
I, however, have a cunning plan. I happen to know that my yellow-headed tenants are blessed with lots of edible possibilities, therefore I shall simply eat them. Ha!
In fact, I might even advertise for more dandelions to move in:
“Young dandelion leaves, wanted for salad”
“Seeking alternative bitter greens, for stir-frying and more, apply within”
“Frying opportunities for seasoned dandelion flowers, genuine callers only”
Sometimes, I wish Mother Nature would do labels.
A little sign, saying “makes great pesto” and pointing towards that untended clump of leaves at the bottom of the garden would have been really helpful. Instead, for years, I had supposed that this plant’s only part of edible interest was the flowers. Oops.
Thanks to a little research, I now know better.
Wild garlic - not just about the flowers, you know
Moseying down a country lane in Ireland at this time of year often involves negotiating a path somewhere between the narrow roadway on one side and the inevitable ditch full of stinging nettles on the other. Yesterday afternoon, however, as I was giving the scads and scads of nettles an advisably wide berth, I was stopped in my tracks by a single thought, and the thought was this, that here was something I could eat… Without any further ado, I beetled back to my parent’s house, with a mission in mind which was going to require a pair of thick gloves.
Stinging nettle, handle with care