The dandelion is surely a plant to be reckoned with – whether you see it as wild flower, weed or herbal pharmacopoeia. You certainly can’t beat them for brightness. Or for persistence.
When I’m wearing my gardener’s hat, which is mostly, their presence in and around the vegetable plots infuriates me, and I gouge them up as soon as I spot them. Yet this is probably counter productive. I’ve read that the plant’s pugnacious tap root thrusts down through unpromising soil and unlocks nutrients from below. A huge advantage then. Also, the roots, if you do dig them up, can be roasted and ground to make a coffee substitute, and though it may not match up to your favourite Arabica, will at least give your liver a good clean out.
The leaves, popularly used in French salads (and inspiring the original name ‘lion’s tooth’ dent de lion) act on the urinary system, hence the many other much ruder old country names: Jack-piss-the-bed, Tiddle-beds, Old man’s clock to mention only a few.
But old country lore aside, scientific studies have shown that the plant is bursting with nutrients: minerals, vitamins and antioxidants. Even the flowers are edible, though apparently tasting best before they open. Well! I did once see a recipe for dandelion flower fritters, and they certainly looked very pretty. Perhaps instead of casting them as villains of the plot, I should welcome them as a most useful, free and therapeutic crop. As with most things in life, much depends on your chosen perspective.