Volunteer plant. Leaves similar to dandelion but more coarse & prickly
Lynn Nevins
13 days ago
last modified: 13 days ago
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Lynn Nevins
13 days agolast modified: 13 days agoWondering about this other plant as well. Same location. Tku
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Wild plant, sharply toothed leaves, yellow flowers
Comments (7)Thanks for the response. I checked Senecio vulgaris and it's definitely not that. The flowers aren't composite. The leaves are soft. It started in the spring as a rosette similar to a dandelion, but the leaves were thinner at that stage and more sharply toothed. I've tasted it and it's milder than dandelion....See MoreDoes Anyone Plant Dandelions on Purpose?
Comments (26)Here's a recipe I tried once for dandelion wine. It turned out okay, a little syrupy, but fine. No one could really get over the ick factor of drinking something that had been sitting out on the counter for months, though. Dandelion Blossom Wine The late Edna Lewis was a Southern-cooking legend. She grew up in a small farming community in Virginia. In The Taste of Country Cooking (Alfred A. Knopf 1990), she wrote that in the very early spring, she would see her neighbors picking dandelions. For winemaking, she wrote, they had to be picked before noon. After that, the blossoms would close up tight. The wine was drunk at breakfast. This is adapted from her recipe. 1 gallon open dandelion blossoms 5 quarts boiling, noncarbonated water 3 1/2 pounds sugar Pick dandelion blossoms far away from polluted areas, in clear, open fields. Have at hand a good, clean stone crock or Pyrex container, because you will be pouring boiling water over the blossoms and a glass jar will crack and spoil your blossoms. Pick over the blossoms. See to it that there are no spiders or bugs in them. Rinse. Drop the blossoms into the crock and pour the boiling water over them. Cover with a clean white napkin and let stand for three days where it's not too cold. Strain through a thin, clean, odor-free cloth into a clean glass jar. Add the sugar and stir until the sugar dissolves. Cover again with a clean cloth and leave in the kitchen in a warm, draft-free place for three weeks. Then strain into clean, dry jars, filling up to the top. Tie a clean cloth over the mouth of each jar and leave to finish fermenting, which will take about four months, or until the wine stops being effervescent. Then strain carefully into clean bottles, leaving behind any sediment that settles on the bottom. Fill the bottles nearly full and cork tightly. Store in a dry, dark place....See MoreHenbit is gorgeous, dandelions too!
Comments (18)Lin, thanks for the tip about the dandelions sold in health food stores possibly being chicory. I've never seen it growing that I remember, nor it's blue flowers. The leaves pictured on the link below sure are similar to dandelions! Janday, thanks for letting me know that both types of dandelions are edible since I've been eating them! They are a little bitter so I just use a little in smoothies for the nutritional value, plus I know it's organic. I grow arugula and love it. It has really pretty flowers in the spring. I've been so good about pulling up every little sprig of henbit I'll have to go looking for it in the easement. I'd never heard about it being edible before. Yeah, JimR -- free food that we didn't even know about. Thanks everybody! :-) Here is a link that might be useful: Chicory images ......See MoreMassive Dandelion?
Comments (15)Definitely Lactuca. My wife loves them and won't let me weed them out. She's an artist and loves the 10-12 foot high flowering stalks as a garden accent, and then I have a million seedlings the next year. LOL I would agree that they are 2 different species of plant versus original photo....See More
floraluk2
13 days agolast modified: 13 days ago
PROCelery. Visualization, Rendering images
13 days agoLynn Nevins
10 days agofloraluk2
10 days ago
Lyn Evans
10 days ago
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