Dandelion

History

Brought to North America intentionally by settlers as a food and garden crop. The 'weed' label came later, from lawn culture — not from tradition.

Folklore

Blow the seed clock and make a wish — a folk tradition on both sides of the Atlantic. The name comes from the French dent-de-lion, 'lion's tooth.'

Season

Leaves in early spring, flowers late spring, roots dug in fall.

Growing

Grows almost anywhere. Deep taproot loosens compacted soil. Leave a patch to bloom — dandelions are among the earliest food for spring bees.

Culinary use

Young leaves are peppery in salads. Roasted roots make a coffee-like brew. Flowers infuse into honey, syrup, and wine.

Flavor

Root: chocolate, chicory, earth. Flower: light honey. Leaf: peppery, bitter, bright.

Gardening tip

Leave the first spring bloom for pollinators. The taproot pulls minerals up from deep soil.

A small recipe

Dandelion flower honey — infuse fresh yellow petals in warm honey for two weeks.

A gentle note

Harvest only from unsprayed lawns and gardens.

Tea pairings

• Golden Roots
• Dandelion Coffee