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By SANDRA R. RICHARDSON
Extension Aaant
Weeds are as much a part of life as living and dying. Dandelions are no exception. For the fastidious gardener, dandelions bring nightmares when they pop up to mar an otherwise beautiful thick green carpet.
Some gardeners no doubt have learned that dandelions can bring forth many mouthwatering dishes. Not only the leaves but the seeds, buds, and flowers as well can be eaten. Each has its special place in the menu of those adventuresome individual^ who have learned and are willing to gather tasty things from the wild.
Learning to gather and use these special and often unwanted plants will serve a two-fold purpose. First, it will cut the dandelion population in your yard and garden. Secondly, it brings an economical tasty dish to the table.
Not all parts of the country look upon dandelions with such disgust. In Vineland, N.J., they are grown for profit. A restaurant owner has featured a dandelion dinner on the menu for some years.
Research has found dandelion leaves to be a good source of vitamin A, vitamin C, calcium, and iron. Flavorwise, they have a somewhat bitter taste compared to other greens we consume. For this reason, it is often best to use only the young tender leaves and then sparingly in raw salads. Once the plants begin to flower, the leaves become too fibrous and bitter to use.
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