June 1, 2007 Chautauqua

From the Editor's Computer

We’re at that wonderful time of year when the fruit blossoms are flowering, the grass is growing, and gardens are being planted. Greenhouses are busy as eager gardeners are stocking up on plants of every description.

In the midst of this profusion of new life and growth and colour is one very bright, very noticeable sign of the season. The dandelion.

The dandelion is one of the first signs of spring and one of the first flowers to bloom. Kids love them. Not only because of the various games they play with them but they make a beautiful bouquet for their moms.

People curse and fret and fume every time a dandelion pokes its sunshiny head up. They try various methods to rid their lawns of that pesky intruder. Sometimes they are successful, sometime not. A good wind blowing the seeds around ensures a new crop no matter how vigilant you’ve been.

Yet, throughout history, the dandelion has been considered one of the most important foods in our world. The lowly dandelion contains vitamin A, vitamin C, potassium, calcium, silicon and magnesium. The dandelion is a staple in any herbalist’s kit.

The young leaves are great in a salad topped by the bright blossoms. The flowers can also be sautéed. Dandelion honey is easy to make by boiling flowers with sugar and lemon juice. The roots are a coffee substitute when dried and ground. You can also make dandelion wine if you are inclined.

Why are we letting such a valuable resource go to waste and calling it a weed?

Beth

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