"The intensity of the bitterness can vary drastically between cultivated and wild plants, the type of soil they're in, and how much shade they get," Alan Bergo says. "Wild dandelions will always taste stronger than cultivated dandelions." Bergo explains that strains of farmed dandelions have likely been selected because they have a milder taste, and that the resulting produce is grown in ideal conditions and is always harvested at a prime time for taste."
"Homeowners go to great lengths to try eradicating these plants, considering them as pesky weeds that can quickly overwhelm lawns and gardens. It may be wise to rethink this reputation, because dandelions have been used over thousands of years for sustenance and healing benefits. All parts of the plant are edible; they are highly nutritious, and they can be foraged locally."
"Dandelions are a very common plant in North America, with long, jagged leaves and distinctive yellow flowers that close before developing into fluffy white seed heads. Many people can identify a dandelion, including children who eagerly make wishes while blowing on the puffy seeds. What people don't always know is that dandelions are edible."
Collection
[
|
...
]