When I was a child my sisters and brother would pick dandelion green every spring. In my neck of the woods it was almost a springtime ritual to cook the first tender sprigs of the dandelion greens, add salt and pepper, a bit of butter and vinegar. Back then we gave little thought to the notion that it served as a good spring tonic and was good for cleansing the liver.
Then there is the dandelion flower— a totally different story. Did you ever bring your mum a handful of the yellow flowers to sit on her kitchen table?
Back in the “old days” we’d pick a bunch and use the stems to make dandelion chains. My sisters always seemed to have the longest chains for some reason. Maybe it was because they were older, and everything they did seemed better to me. Then of course as the dandelions died off, we’d pick them again and we’d blow the seeds into the wind. How lovely it seemed to watch the tiny bits of fluff fill the sky, floating off into the world.
Flower or weed? Have you decided yet?