(Today’s recipe: Dandelions)

Now where does the word Dandelion come from, I ask you. This is like Red Mullet actually being a Goat Fish. I love discovering the origin of words and/or just enjoying the strangeness of words. Maybe lion comes from the fluffy white head it gets before it goes forth and reproduces itself a thousand times over in my garden.

My new tactic is not to fight it, but to eat it! We will never be able to keep up with the massive production in our garden alone, but we will fight it, one leaf at a time.

And more than one or two leaves at a time is probably not advisable either. We love adding it to salads, very finely sliced and not too much of it. I really like the tart sharpness of it, but a little goes a long way. Most people say that you can only eat the very young soft leaves and yes, these are definitely milder in taste, but there’s nothing wrong with darker ones. Just use in moderation.

I’d love to be able to say, cook it like this or eat it like that, but apart from a few leaves chopped and mixed in with a salad, I haven’t found another use for it. Now, if YOU know of other uses, PLEASE don’t be shy and tell us all about it. Thank you and goodnight!