|Dandelion leaves are at their best just|
before the plant blooms.
Consider the dandelion, that bane of every lawn and garden across the country. In the spring, in a well-fertilized flower bed, dandelions produce bright green, deeply toothed leaves that add a zesty tang to green salads. (You can use the petals, too; just don't include the sepals, which are a bit tough and bitter for most palates.)
|Garden cress is a fast-growing,|
fast-seeding invader with a lovely
One note of warning: don't use dandelions from your lawn in cookery unless your lawn-tending practices are strictly organic. Systemic pesticides, even if the dandelions survive, aren't good for your own insides. But the dandelions that invade the beds you've prepared for your dahlia tubers — those are the ones to devour!
|Garden cress makes a perfect garnish|
for any cream soup, hot or cold.
Later in the season, the crew at Lynch Creek Farm will find another invader in the fields: lambs-quarter. That succulent herb also has its culinary uses; we'll be back with photos and a recipe when it starts to appear.