Over the years, I have developed an interest in several different languages. I have also enjoyed studying botany, the science of plants. So when I learned from a naturalist at Forestville State Park that a particular, seemingly ordinary plant had its origin in France, I listened attentively. Immigrants inadvertently introduced this plant onto the American landscape many years ago.
Dent de lion translated from French means Lion’s tooth. The French name of the plant illustrates the appearance of the plant’s leaf. You may have guessed already that the plant we see many places in the spring, summer and fall, is the dandelion.
In the spring, it is the most glorious in appearance. Its soft, yellow flowers open against the verdant backdrop of lush green in fields, ditches, lawns or wherever its seeds may land. Though the dandelion is not cultivated it thrives quite well on its own.
Now you may ask, what on earth is a dandelion good for? Its flowers do not last long. They all too soon turn their flower into white launching pads that send out little helicopter-type vehicles, each carrying a small seed to propagate a new crop of dandelions in the future.
If you have ever picked a bouquet for someone, the milky white juice that exudes from the stem stains skin temporarily, and clothing permanently. Its taste is bitter and unpleasant.
The root of the plant makes it a pest to control when one is weeding a garden or lawn. It is a long spike-type root that reaches down farther than some gardeners have time to dig out.
So what redeeming qualities does this plant have for the use of mankind?
I have not tried this, but have heard that some folks have made wine from the dandelion.
A few summers ago, I learned that my daughters had their children pick thousands of dandelion flowers. The flowers were picked and saved without stems. They were saved in water and frozen for later use. Little did I know they were picking them for me.
The dandelion flowers were preserved until they were used to dye yarn. That yarn, then, was used to surprise me with a lovely knitted vest at Christmastime. The color they made my sweater was a muted golden hue.
This spring, as I took a walk with my young grandsons, I noticed them collecting dandelions on our farm. These were not bouquets for grandma. When they brought them into the house they requested that we make dandelion cookies. I had never heard of such a thing!
But their mama had treated them with these cookies before, and they were eager to have them again.
I hope when you see a bunch of these ordinary flowers, which God has created just outside your door, that you consider experimenting with them. Try a Dandelion Cookie!
Dandelion and Honey Shortbread Cookies
1/2 cup dandelion petals
1/2 cup butter, softened
1/2 cup powdered sugar
1 tablespoon honey
1 cup all-purpose flour
1/4 teaspoon salt
To gather the dandelion petals, get the heads of the flowers when they are closed. Hold onto the yellow portion and cut off the bottom green stem. Remove all green portions. Preheat the oven to 325 degrees.
In a medium bowl, cream sugar and softened butter until light and fluffy. Mix in honey. Gently fold in dandelion petals. Add flour and sprinkle salt on top. Mix until just combined.
For best results, chill dough at least a half hour. Scoop dough by tablespoonsful. Roll each into a ball and place on ungreased cookie sheet. Use a flat bottomed cup dipped in powdered sugar to flatten the cookies slightly. Bake for 9-11 minutes, until slightly browned on the edges.
Recipe Credit: https://www.facebook.com/share/p/eRqYg7J5xxXQEZVd/?mibextid=oFDknk
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