->snipped<- RA>It's true that any plant can be a weed, but the reverse is also true, that i RA>we can redeem our weeds if we identify their value. RA>Best of luck in your weed / plant identification quest.
(Different stalks for different folks 8-)
I understand the much dispised dandylion is not native to
north america; it was brought here by some of our anglo-saxon
ancestors who felt it had medicinal attributes (I had an
uncle who made an interesting wine from it 8-).
# SLMR 2.1a # "We know too much and feel too little." Bertrand Russell
* Origin: BBS Networks @ www.bbsnets.com  (8:8/62)
The dandelion was also accepted as a potherb centuries back. Although
largely rejected in home gardens, today the dandelion is known to be
good forage on the ranges, and is especially relished by sheep and
I picked up some of this information from the book "Weeds of the West".
You can find out more about dandelions and other weeds in other weed
identification references as well, many of which are listed on EWIRM.
As good as they may be, don't feel guilty about pulling them out of
your lawn, 'cause you know they'll survive our rejections quite well.
EWIRM: Know your weeds to control your weeds!
Plus a lot of people call sundry hawkweeds dandelions.
The name T. officianale may actually embrace scores or hundreds of species
originally from Northern Europe, as the "variants" are so extreme that for
any other plant they'd definitely get their own species names. It's too
bad it's too weedy to just grow as an intentional crop, as the roots
especially can be extremely good eating, & should have been selectively
bred for fatter roots, as some variants have long stringy root difficult
to work with, others have stubbier really fat roots splendid for the
table, & a root-hunt in the meadows can be frustrating if the given strain
or variant all have long stringy taproots.
I harvest the largest fresh leaves as tastier than most lettuce, & far
tastier than spinach or chard or any number of crappier greens. I
occasionally set out to harvest the roots but it's hard locally to find
the ones with roots big enough to be worth skinning. Here's the only way I
prepare them: Skin 'em with a potato pealer, cut them in inch-long
segments & cut those in half lengthwise, soak in water overnight then
discard the water. Fry them in a bit of oil & flavor with soysauce. Good
enough for a side-dish sprinkled with sesame seeds, or mixed with freshly
oven-baked or wok-fried hulled pumpkin seeds -- careful, the seeds "hop"
as they heat up -- or tossed into fried rice or noodles. Oh god, I gotta
go dig some right now.
I know people fight dandelions then come to hate them because it's
impossible to win the war. I like them so much for eatin' it's impossible
for me to hate them, even though being at least a little annoyed by there
omnipresence in no-weeds-allowed gardens is inescapable.
-paghat the ratgirl
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