Yeah, eat the greens while it's still getting cold at night-- toss them right in any salad. When it gets too warm they turn bitter.
I usually pick a few nice leaves in spring to adding to mixed green salads.A few years back one of the packets of mesclun (mixed) salad seeds I'd purchased had Italian dandelion amongst other things. Am very particular where I get them though for obvious reasons.Neighbors north has one of those lawn care services spray that mix of crap on his lawn 3-4 times a year.Funny in Europe dandelions have been a traditional salad green for centuries,here in America so many people consider them a noxious weed & spend large sums every year to try & ''control'' them In France its called pizzenlit,loosely translated to ''pizz the bed'',they are a well known diuretic
If you say so, Grizzly Adam, but ok, I'd probably eat them, too. Leave it up to big business thistle, that's what happens! Sad isn't it?
We control thistles because we don't like them in our feet. That's about it. I don't like poison in my yard.
Ate the greens many times, fried & steamed with vinegar Never ate the blooms But I don't like okra, will that make them taste worse or worser than okra for me as compared to gooder
Modified? Gimme some context here, Dave?! Changed? IAAL here... Apparently I didn't modify to quick to your meaning- just asking...
edited , changed, re-thought , re-typed what i as thinking, fixed it to say what i meant. re-read & modified my thought process when I read what I typed. LOL if you really wanted to know "will that make them taste worse or worser (gooder) than okra for me (added) as compared to gooder "
Yup Cajun Gumbo just isn't the same without okra.Ryan's Steakhouse & Buffet around here often has fried okra on their menu,its quite tasty.
Awesome stuff... I've got to restock my freezer full of that stuff this summer. I'll have two rows about 80' long full of Okra. I'll sell probably well over 100 to 150 lbs of that stuff to a little shop down the street. I double dip my okra before frying. Seasoned flour to Eggs then to more Seasoned Flour then to the fryer....
Actually, dandelion was brought here from Europe by early colonists as a food and medicine crop. Them little yellow flowers aren't native to the U.S. Roasted, ground dandelion root was once used as a coffee substitute. I have never felt the urge to test it.
He usually mixes it. Tastes very earthy-- I'm not a fan, I much prefer the Kentucky coffee tree's beans.
