A salad of tender, young _dandelion_ leaves is not to be despised, and

the plant grows everywhere. Only the very young leaves, that come up

almost white in the spring, are good. The flavor is slightly bitter with

the wholesome bitterness one likes in the spring of the year. These

young leaves are also good when cooked like spinach. The plant is so

common it does not really call for a description, and if you know it you

can skip the following:

Growing low on the ground, sometimes with leaves lying flat on the

surface, the dandelion sends up a hollow, leafless stem crowned with a

bright-yellow, many-petalled flower about the size of a silver

fifty-cent piece. The seed head is a round ball of white down. The

leaves are deeply notched, much like thistle leaves, but they have no


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