I uprooted mine a few years ago and placed them all in a safe area so they wouldn't get mowed down. Wonderful raw or in soup.but winter "onion" or "garlic", with tiny little bulbs. Tasty
I may try that!During WW2 people in the U.K used to cure the leaves and then add that to tobacco as a sort of 'Hamburger Helper' to stretch things out until the next ration coupon!
Mine always come back in spite of the mowing I do. Random locations. I also found I have sheep sorrel, which has a lemony, arugula type of flavor. I'm sure you know all parts of the dandelion are edible. I don't use any chemicals so all mine are good to consume. I picked quite a bit a season or two ago and have plenty to make tea from........I uprooted mine a few years ago and placed them all in a safe area so they wouldn't get mowed down. Wonderful raw or in soup.
Yep they are smokeable. I was told by my Father that they used to collect the leaves and tie them in bunches so that they went from green to yellow and then cure them by hanging them under the eaves of their barracks roof. Once cured they could be slices up very fine and added to either cigarette tobacco or pipe tobacco on a ratio of 1:3 to stretch out your weekly ration from the NAFFI. You could also use Colts Foot another common British plant for the same purpose. I used to cure and dry that stuff at boarding school to stretch out my supply of Three Castles RYO and I am sure inmates at Colditz Castle POW did something similar!I may try that!
I was going to suggest that. My sister made Dandelion wine as a school science project when we were kids many many years ago. IIRC it tasted like a lemony soda or mountain dew type taste. It was quite potent too but then we were kids so it would be strong.I’ve known several people over the years who make dandelion wine. I never bothered to try it though.
Wow, I'd forgotten about that stuff, not seen it in many a year. I always thought of it as a poor man's Golden Virginia, smokable at a push but not a blend to seek out.Three Castles RYO
It was the same for me except our preferred cancer sticks were No. 6 and Park Drive unfiltered or as we called them 'Parkie Roughs' and we enjoyed them behind the woodwork shop.grounds behind the cricket pavilion.
@FLDRD - That's a sure sign that the soil underneath your lawn is acidic. You can alkalify it by adding lime but personally I like free salad vegetables on my lawn, too.Mine always come back in spite of the mowing I do. Random locations. I also found I have sheep sorrel, which has a lemony, arugula type of flavor. I'm sure you know all parts of the dandelion are edible. I don't use any chemicals so all mine are good to consume. I picked quite a bit a season or two ago and have plenty to make tea from........