Take two faltering steps beyond the gated castle you call home, and you will probably see one or more of our edible friends pictured above. Who can mistake the vibrant yellow weed each of us disparages of ridding from our lawns? It has been railed at, ostracized, and become a general subject of hate speech. Yet the lowly dandelion provides an entire edible plant, a rare quality. Dandelion roots roasted and ground are purported to be a substitute for coffee. Squeeze the stem of the flower and the white gooish, (my new word),substance can be used as glue. The dandelion was originally imported to be used as a medicinal plant. Apothecaries sold these renegade weeds. In Maine W.S. Wells and Son used to at one time commercially raise the dandelion. It inherited part of its name due to its leaves reminding some poetic soul of the fangs of a lion. Calcium, potassium, vitamin A, thiamine, and riboflavin all reside in the dandelion in large amounts. But be careful! Dandelion has some medicinal characteristics that make it unsuitable for consumption at night or for use on a long trip. Some people suggest eating dandelion blossoms dipped in fritter batter, fried, and then topped off with syrup or garlic salt. However you ingest these healthy weeds, you're doing both your body and the lawn a favor!
Elias, Thomas S., and Peter A. Dykeman. Field Guide to North American Edible Wild Plants. New York: Outdoor Life, 1982. Print.
Medve, Richard J., and Mary Lee. Medve. Edible Wild Plants of Pennsylvania and Neighboring States. University Park: Pennsylvania State UP, 1990. Print.
Survival. Washington, DC: Headquarters, Dept. of the Army, 1987. Print.
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