First Garden Harvest, 2011

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By the time I usually think of harvesting dandelions, they have already turned bitter for the year. Not this year! A couple of days ago I pulled and cut the leaves from some dandelions in the yard, and mixed them with some fresh chives to make an excellent salad. It’s time to start thinking about fresh food from our yards. Spring has arrived. And eat those dandelion leaves while you can.


Today’s weedgeek post is a bit of a cheat because I didn’t make this product, but if I ever adopt brewing as one of my hobbies, this is definitely something I’d attempt as two of its main ingredients are prized crops in the Vacant Lot of Eden.

While riding home from a downtown meeting late last summer, I noticed a burdock growing at the southern approach of the Highlevel Bridge  read more... »

Dandelion Hearts

My weed books refer to the white part of the dandelion that connects the root to the leaves as the “crown”, but the term is confusing. Crowns are at the top of things, where the blossom on a dandelion is. As I was picking dandelions this afternoon for both this post and for a side dish to tonight’s Cassoulet-style Chicken dinner, it occurred to me that this part of the dandelion is the dandelion ‘heart’, just like the heart of celery, or the artichoke heart.

So, from now on, I’m calling them “dandelion hearts”.

Pick, trim and clean as many dandelion hearts as you wish to serve. I halve or quarter the larger hearts so that they are all a uniform bite size.
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Good Dandelion Questions

Readers at both my blog suite-mck.livejournal.com and here at greenedmonton.ca asked about the taste of the dandelion root coffee that I described here.

As you can see below, after grinding and brewing, it certainly looks like coffee, and the 50-50% blend with real coffee is barely distinguishable for having been economically adulterated.  read more... »