Yes, we call them a weed, but as an early spring treat in the early 1900’s they would be picked for a dish of dandelion greens. This natural food was used in recipes to add a different kind of taste. Children would be sent out to pick and then the stem and blossom would be plucked from the greens and stewed on the stovetop. It was a delicious dish served with vinegar for a sauce. The dandelion greens are somewhat like spinach when cooked. The root was also used as an addition to salads and an extract could be made to make tea, coffee, and wine.
If you feel adventurous and want to try something different, just be sure that the dandelions you pick are not covered in pesticides or other chemicals before eating or cooking them. To be on the safe side, you can go to a store that sells natural foods and buy them.
A number of my family members would talk about the “stewed greens” and wine made with dandelions they had picked. I know one of their favorite fields to pick them in was on the east end of Plymouth Street at the Plympton line.
Respectfully submitted, Sue Basile