I have a grandmother who made what she called "vitamin salad" - I think partly
as a result of one of the health food movements that swept through in the
early twentieth century - made up of lettuce, dandelion greens, radishes, mint,
chives, and various other herby things. ( Mustard, sorrel? ).

She was also a very enthusuastic eater of garlic and ate a raw clove every
day - enforced on may father and grandfather as well.

Best - krnntp

things on that

Steve Wertz wrote:

On 12 Dec 2003 05:07:43 GMT, wrote:


Steve Wertz wrote:

[]

I can't even stand the thought of dandelion anything. As a kid, we had
these every spring in the yard, and they emitted this milky white sap
that's probably the second worse-tasting thing known to man: really
bitter.

I don't see how any oither part of the plant could be different, so
apparently thre must be different varieties. The ones in my yard
though, were far from edible.


Brace yerself, Steve. The leaves, harvested before the flowers appear are
used in salads, wilted in sauteed garlic, and other dishes. I admit, I've
never had them, but I didn't eat the milky white sap either! g


I've heard of people using dandelion greens and I think -- EEEchhhk.

-sw