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Date:10/31/2014 8:54:12 AM
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Guess what? Dandelions are here!
Dandelions are both food and medicine for foragers and herbalists. The tender young greens go well in salad and the tougher, larger leaves in soup or stir-fry. Even the blooms can be eaten raw if you clip off the green parts, which are slightly bitter. The tender roots are good raw or cooked, and if dried and toasted in a skillet, they can be used in place of coffee, or added to it, like chicory, to make the brew stretch. But the roots are widely used medicinally as a spring tonic. This is especially good for animals that have gone through the winter eating too many grains. Dandelions are on of the earliest greens, very nutritious, and good for lifting one's spirits, especially for those who have turned the lovely blossoms into a few bottles of delicious wine. This, according to the 2012 Harris' Farmers Almanac for the month of March.
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