Warm browns and bold greens mix it up in the summer field.
© Sheila Creighton 2020
A dandelion seed head gets ready to pop. Perhaps one of the most misunderstood and maligned plants here in Canada because they grow in people’s lawns (say it ain’t so), dandelions have been used worldwide throughout history as a valuable food and herb.
Here’s what Wikipedia says: “The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. The ground, roasted roots can be used as a caffeine-free dandelion coffee. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the ingredients of root beer. Also, dandelions were once delicacies eaten by the Victorian gentry, mostly in salads and sandwiches. Dandelion leaves contain abundant vitamins and minerals, especially vitamins A, C and K, and are good sources of calcium, potassium, iron and manganese.”
We should be cultivating these little gems!
© Sheila Creighton 2014