You see Common Dandelions (Taraxacum officinale) almost everywhere in town and country. It's one of the most common plants and is very visible with their bright yellow flowers in spring and their seed puff balls in summer.
I remember loving to pick them to blow the seed off. Guess that wasn't too smart with my dad trying to get them out of the lawn. But oh, so much fun for a kid.
Dandelions are a member of the daisy family. Other than lawns in urban areas, look for them in places where the soil has been disturbed such as roadsides and pastures.
Dandelions have dark green leaves, bright yellow flowers, and long tap roots that allow them to teach enough moisture to grow in very dry locations. That's one reason they are hard to eradicate, not to mention all of the seeds from their round, puffy seed head.
As prolific as these flower are, it's hard to believe they are not native. They originated in Europe and were brought to North America by early settlers for their herbal qualities, as a food source for man and beast, and of course, to make dandelion wine.
Here's a link with more information about which parts are good to eat, and how best to prepare them. Who knew, the scourge of the lawn is a bounty for the table.
Do you have any dandelion stories, or even recipes, especially for a good bottle of wine? -- Margy