During the Great Depression, the humble dandelion was more than a weed—it was survival food. Families harvested the leaves for salads, roasted the roots into a coffee-like drink, and even made wine from the flowers. Rich in vitamins and minerals, dandelions were a lifeline when fresh produce was scarce.
After World War II, shifting lawn culture and herbicide marketing turned this nutritious staple into a “problem plant.” But with today’s rising grocery costs, maybe it’s time to bring dandelions back into our kitchens.
Credit to : Edible America
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