cytafex wrote:
Grandpa used to grow dandelions in his garden, when young and tender in a salad and then cooked when more mature, very nutritious and can eat every part of the plant.
We didn't grow them in our garden, but my mother would send me out with a small knife before supper to get dandelions for salad. She always cautioned me not to get the ones from around fire hydrants, telephone poles or trees. Only from the field. She'd wash them up and then season them with salt, pepper, vinegar and olive oil. They were yummy. I've tried to do that with dandelions bought in the produce dept and they just don't taste the same as the wild ones.