Dandelions (Taraxacum officinale) are very controversial. A perennial weed with a long, strong taproot, it has been called “the nail in the earth” for its long taproot, which draws nutrients and moisture from deep in the ground.

It was surprising to find out that “At one time there were no dandelions in North America. They originated in Asia Minor and quickly spread throughout Asia and Europe. Seeds were brought here by the Puritans to plant in their herb gardens, and the plants soon ‘escaped,’ making their way across the country.”

Today gardeners curse the ubiquitous dandelion and its pervasive nature. However, all parts of the plant are edible and rich in vitamins, and that is not a bad thing!” Young dandelions leaves are completely edible, and we are told that they are more nutritious than spinach.

Dandelion flowers do not require pollination to produce seeds. They were known to ancient Egyptians, Greeks, and Romans and have been used in Chinese traditional medicine for more than a thousand years.

The Normans called this plant dent de lion (tooth of the lion) for its jagged leaves. Anglo-Saxons corrupted this name into dandylion, and further changed the spelling to “dandelion.”

In the early spring they are the bees’ first food. Very important for sure! And in April there’s even a National Dandelion Day, a good time to celebrate with some dandelion wine (after I research the recipes). Just don’t tell my husband, please.

Enjoy!