I grew up with dandelions. Each spring my father would get out the push mower and sharpen the blades. Then, by hand, he’d start digging up the dandelions. Attack weeds, cut, attack the dandy weeds. This was his thing all spring and summer.
There were dandelions in my grandmother’s yard. She allowed dandelions. She lived in the country. She’d pick the young leaves from underneath the yellow flowers and make dandelion salad throughout the spring and summer.
Easy recipe: dandelion greens, topped with a light dressing of white or apple cider vinegar (no balsamic then) and a pinch of salt and some sugar. The bitterness of the greens was complimented by her simple dressing. Bitter greens and homemade biscuits worked.
Time moved on. Dandelions are all but gone, thanks to the spreading of pesticides & weed killers. Suburban dwellers want and pay for well-manicured landscapes and solid green grass lawns. I get that.
It’s the end of April. We have a few healthy dandelions growing here and there along the fringes of our suburban community. I took pictures of these lovelies before the lawn service arrived for the first killer application. I’m emotionally attached to dandelions.
I am a Dandelion
I am a flower disguised as a weed
Upon your lawn I will stampede
I am a weed disguised as a flower
My leaves and roots have medicinal powers
I am 3 celestial bodies in one
I awaken each morning to greet the sun
I sleep in the evening and dream of the moon and stars
Which are 2 of my other avatars
Upon the wind my seeds are blown
Carried for miles around
But on this lawn I cannot hide
And I’ll soon succumb to pesticides
By Joseph May
Google search offers many of today’s foodie versions of Dandelion Salad.