Little is more emblematic of our culture’s dysfunctional relationship with Earth than our relationship with the dandelion. We spread cancer-causing, chemical toxins around our homes and public places to kill plants that produce healthy and delicious dark green leaves (and may also help cure cancer). Check on pesticide toxicities here. Meanwhile we eat store-bought dark green leaves (which are mostly water), packaged in plastic and grown 3,000 miles away in a state in its fourth year of serious drought.
I really enjoy snacking on dandelion leaves when I’m working in the garden. Dandelions were the last food I harvested outside in January before the snow buried everything and the first green leaves we ate this spring. Besides garden snacks, we’ve used these vitamin-rich greens in salads and stir fries for at least a month now.