Quote:
Originally Posted by Yosemite Sam
A true native also gets excited by seeing the Dandelions popping up out of the ground in the spring time.
My mother used to make me pick Dandelion Greens in the springtime just before the yellow flower would start to bud. Then I had to cut the root off, soak them in water, and place them in a bucket for her to cook. She cooked them with salt pork (I think that’s what it was) and water. I never really like the taste of them but I was always a little stronger than the other kids because of the nutritional value of the greens.
Every once in a while I’ll pick a few in the spring and cook them the way my mother did.
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Ummmm, I love dandelion greens too. Yep, they HAVE to be cooked with salt pork, fat back not the other icky lean kind. I try to pick a batch every year for myself.