Just picked my first mess of dandelion greens for the year… About a month early, but I can’t be too grouchy about it (I love ’em, especially when they’re too small to be very bitter).
The homesteaders and old-timers I’ve lived and worked with incorporate wild greens and edibles like dandelions, trout lillies, fiddleheads, etc. into their food systems, and I think it fits right in there pretty nice, especially the ones that come on before anything you’ve planted has had a chance to come up and when those roots in the cellar aren’t doing what they used to for you.
Anyways, just taking a moment to appreciate spring dandelion greens, and wondering how many of you out there are doing the same.
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