Dandelion

Yes, it’s that time of year when dandelions march across our yard like an invading army. They try to soften their invasion by producing bright cheery blooms, but later they deal the final blow and produce millions of seeds. 

But you know, I’ve never minded dandelions.

Their bright yellow flowers are a welcome sight after a long brown winter,

and who of us as a child didn’t blow their seeds onto the wind.

Did you know…….

  • Dandelions are native to Eurasia and North America.
  • Each flower is actually a collection of small flowers in one head.
  • The seeds are produced without pollenation resulting in baby dandelions that are genetically identical to the parent plant.
  • The entire plant is edible: flowers, leaves and root.
  • The flowers are open during the day and close up shop at night.
  • The name dandelion is from the French dent de lion, or “lion’s tooth” referring to the points on the leaves.
  • The flowers are used to make dandelion wine. The root can be roasted and ground and then brewed to make dandelion coffee. The leaves are good sources of vitamin A, C, and K, and potassium, calcium, iron and manganese.
  • They are an important source of nectar and pollen for bees early in the spring when little else is blooming.

Not to mention the fact that they are quite pretty. Today I belly flopped onto our lawn and rested my chin among the dandelions to take these pictures. They’re even prettier from that angle.

I recommend you do the same, nevermind what the neighbors think. They talk about you anyway and you might as well give them something new to talk about.