Friday, April 9, 2010

Pic Today 4/9/10


There's a good side to our yellow friend.

Each spring dandelions sprout in lawns and parks . . .city and country . . . whether we want 'em or not. It ranks right up there as a most notorious and faithful 'weed.' In fact, millions are spent each year on gardening products to kill dandelions, or prevent them from sprouting at all.
(A weed is defined as an "undesirable plant" . . . which pretty much leaves it up to the eye of the beholder.) Fact is, dandelions in bloom offer a blush of bright yellow, and are beautiful to some.

Dandelions (from the French "dent de lion", meaning "lions tooth" referring to its coarsely toothed leaves) offer much more than yellow blooms, which shortly turn into puff balls of 'parachute' seeds for children to blow. Dandelions are widely used in world cuisines:

Leaves picked in early spring (before the flowering stage) are cooked as delicious greens, rich in vitamins and minerals . . . and flowers can be sauteed in butter or oil, or dipped in tempura batter and fried. Its roasted, ground roots can be used as a caffeine free coffee substitute. And of course . . . .

Shouldn't we be making wine or something?

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