My mother used to tell of how her mom would make her go in the backyard and pick dandelions for supper.  As children we’d cringe with all the appropriate sounding “ewwwww” and then quietly eat whatever vegetable she’d put in front of us.  Anything was more appealing than the thought of eating the weed we associated with white tuffs of seed that we’d blow into the wind. 

But dandelions are in fact amazingly tasty.  Mother Earth News recently published an article by Roger Dorion entitled Wild About Dandelions in which he shared his recipe for Wilted Dandelion Greens Salad.  The first ingredient is bacon – so he had my attention.  According to Roger:“All parts of the dandelion are edible and have medicinal and culinary uses.  It has long been used as a liver tonic and diuretic. In addition, the roots contain inulin and levulin, starchlike substances that may help balance blood sugar, as well as bitter taraxacin, which stimulates digestion.”Read the entire article and check out the recipe. 

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