For some reason everyone who sees a fuzzy yellow flower calls it a “dandelion”. Now, real dandelions, genus Taraxacum, (from dent-de-lion, meaning ‘lion’s tooth’, for the toothy edges on the leaves) are edible and nutritious. Leaves go into salads and soups, petals go into wine, and the root can be made into a “coffee” that is very good for you. There’s a good article on Wikipedia here: https://en.wikipedia.org/wiki/Taraxacum
…but there are a lot of false “dandelions” out there, some of which can make you quite sick, and most of which taste really awful. Yesterday someone “identified” a prickly sow thistle as a dandelion on a local group and I was appalled…. So, here are some of the ones that you *don’t* want to try to put in wine or salads or tea!
So don’t get them mixed up!
Created and published 6/15/21 (C)M. Bartlett (photos separately copyright)