The Dandelion Challenge


I make a point to eat a dandelion every day. The whole plant is edible, from the sunny top to the deep taproot, and all the stem, stalk and leaf in between.  And there are ways to eat it that won’t contort your face with bitterness, but rather turn your frown upside down, inside out, round and round.

Savage Pesto

dandelions, nettles

The wild greens of springtime are on the rise, in the woods, by the creek, near the tracks, and in your garden, where they are known as weeds. These plants can be intensely bitter and aromatic, making them too strong flavored for many palates. For those who haven’t yet acquired a taste for them, turning these greens into pesto is a great way to explore the wild side of greens.