Two gallons of Roundup sprayed two days ago, and another two gallons
yesterday. Probably spray another four gallons this upcoming week. That
should take care of the areas near the house. Out in the fields, let the
weeds proliferate; I don't care.
Yes sir, better living through chemistry.
On Sun, 13 May 2012 12:16:23 -0400, Way Back Jack wrote:
My evil plan is to breed a variety of Roundup-resistant dandelions and
spread the seeds over golf courses across the country.
Resistance to Roundup is already occurring in weeds, and I predict that
the day people have to stoop to pull dandelions by hand is the day they
declare them be a "wildflower" instead of a "weed."
I find nothing evil in that. I'm looking forward to the day when
a major tournament is won on a 50 foot putt that was sunk after
hitting a dandelion! ;)
Currently, you have to pick them by hand to make Dandelion Wine.
When the price of a 750ml bottle Dandelion Wine hits $35, people
will steal your weeds while you're at work, eating dinner, and
sleeping. People growing pot will shift crops when your
RoundUp Resistant Dandelion becomes King.
The bad news is a drug cartel will take you and your family
hostage and will eventually resort to torture until you sign
over the secrets and all your rights to the Roundup-Resistant
The Dandelion: Rich in potassium, safe diuretic, and builds soil
Rich in nutrients, dandelions are good for the body and environment
By Martha Stewart / Special to The Detroit News
For most of us, days spent picking "puffball" dandelions and blowing
on the dry, silky seeds to make a wish are long past. As adults, we're
far more likely to view these golden weeds as a problem to be eradicated
than as a source of good luck.
But the dandelion deserves another look. As many cultures around the
world have long known, the dandelion is much more than a weed -- it's an
edible plant with uncommon nutritional and medicinal value.
The dandelion's name comes from the French term "dent-de-lion,"
meaning "lion's tooth" -- so named for its dark-green leaves with
pointy, toothlike edges. Those bitter-tasting leaves are a staple in
French country kitchens.
In Russia, the plant is known as "life-elixir," and its leaves are
traditionally steamed and served with sour cream and thinly sliced red
onion. Italians like the leaves chopped and sauteed with garlic and
olive oil. The English boil them and then toss them with vinegar and
Almost every part of the dandelion can be consumed, including the
blossoms and roots. Only the dried-out puffball of seeds is inedible;
that part seems to have been created purely for fun, and of course, for
Since ancient times, the plant has been recognized for its medicinal
qualities. Tenth-century Arab physicians called it taraxacon, meaning "a
remedy for disorders."
It has an especially potent effect on the solar plexus: The liver
resides in this area of the body, and one of the dandelion's main
constituents, choline, is essential to liver function.
The stomach and gall bladder can also be strengthened by regular
consumption of dandelion.
Bitter greens, such as dandelion and chicory, release hydrochloric
acid in the stomach, which helps with digestion. They also contain
generous amounts of vitamins C and A and calcium.
Despite its reputation as a weed, the dandelion can serve a very
valuable function in the wild. The plant prefers to take root in
decalcified soil, where it sends its thick brown taproot deep to pull
minerals from below, restoring health to overused topsoil.
Wherever you see dandelions turning a green meadow gold, the earth is
Dandelions bloom in spring and fall. For this reason, they are
beloved by beekeepers: They can depend on the nectar from these blossoms
for making honey well into autumn, long after other flowers have gone.
The plants are also useful in fruit orchards, since their leaves emit a
gas that makes fruit ripen early and evenly.
Dandelion greens can often be found among the colorful medley of
greens known as mesclun, sold at farmers' markets, natural-food stores
and the specialty-produce sections of most grocery stores. The blossoms
and roots, however, are rarely available commercially; you'll probably
need to harvest your own.
Pick blossoms in a field that you know hasn't been treated with
chemicals; dig roots with a garden fork (also in a chemical-free area)
on a day when a recent rainfall has softened the ground.
There are countless ways to use dandelions -- in cooking and even for
making refreshing, homemade skin treatments. Here are just a few ideas:
Dandelion salad: Combine 2 parts mesclun greens with 1 part dandelion
greens. Add a crumbled hard-boiled egg and some lightly steamed sliced
beets. Toss with a favorite salad dressing.
Dandelion-blossom pancakes: Combine 1/2 cup whole wheat flour, 1/2
cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and
2 tablespoons sugar. Add 1 large egg, 1 cup milk, and 2 tablespoons
melted butter. Add 1 cup dandelion blossoms and mix well.
Pour batter in small circles onto hot, oiled griddle. Cook until
lightly browned on one side, then flip, and repeat. Serve warm with
maple syrup, yogurt or jam. Serves two people.
Dandelion-root coffee: Use 1 teaspoon roasted dandelion root per cup,
or mix one part roasted roots with one or two parts coffee in a French
press. Add a pinch of cinnamon. Let steep for 5 minutes for a
full-bodied, healthy brew that will help to stimulate digestion without
irritating the nerves.
Dandelion vinegar: Fill a 1-quart, wide-mouthed jar with 1 quart
loosely packed fresh dandelion leaves. Then fill jar to the top with
apple-cider vinegar. Cap, and let sit for six weeks.
Strain through a piece of cheesecloth. Store in refrigerator, and add
to salad dressings and other preparations as desired. Keeps for up to
Dandelion face wash: An infusion of dandelions can do wonders for the
skin. Steep 1 cup dandelion blossoms in 1 pint boiled water for an hour.
Wash face with water, and lay down with blossoms on eyes for 15 minutes.
No need to rinse.
Write to Homestyle columnist Martha Stewart in care of the New York
Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168.
Questions may also be sent to Stewart by e-mail. Her address is:
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