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ine waves may De cnoppea and served as a wilted dandelion salad in much the same manner as lettuce is served. Simply prepare a sugar, vinegar, and butter or bacon dripping dressing to taste; bring to a boil. Pour over the chopped dandelion leaves and serve immediately.
This brings us to the second part of the dandelion plants — the blossoms. Aside from their use in making dandelion .wine, they are tasty filed in a tempura type batter. A drawback in their use on the dinner table is that they must be picked while still open (between midmoming and late afternoon) and then used quickly so as not to allow them to close or fade.
The buds are also tasty. The same rule applies when picking the buds as applies to the blossoms. One must make sure that there are no traces of stem left anywhere. Stems are bitter while the buds and blossoms tend to be sweet. Buds may be sauteed in butter or cooked with other foods.
If you are blessed with an abundance of patience, time, determination, and a sense of adventure, then you may enjoy processing the last part of the dandelion plant - the seeds. Take a business-sized envelope into the yard or field that has an abundance of those familiar puff balls that have been the delight of children for years. Calling upon stored up patience, carefully coax each ball into the envelope. After about a dozen of these puff balls have been captured and placed in the envelope, close the envelope and gently rub fingers over the paper. This servos to separate the seeds from the filaments. Remove the filaments that can be taken easily. Set aside the envelope containing the seeds in a dry place for a week or so to dry thoroughly. Then place in a jar and use as other seeds are used.
To sprout for salads and other dishes, simply place seeds in small jar and fill with water. Let stand overnight. Cover the jar with dense cheesecloth. Drain water off seeds, being careful not to allow the seeds to escape through the holes of the cloth.
These seeds may be treated
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