Eating on the Wild Side

Recently I saw a recipe for pasta with chickpeas, tomato, and spinach. Instead of spinach, I added dandelion leaves. With a dandelion digger and carrying an aluminum chair to the flowering dandelion field, I dug up roots and leaves. The common bumblebee and European honeybee were at play in the field, gathering nectar, from the first flowers of spring.

At home, the flowers were placed in a container to enjoy for a day before they faded. The roots were separated for drying for winter medicinal tea. The leaves were chopped and fried in garlic olive oil that I made a while back. Talk about good.

The Global Pandemic reminds me to return to my roots in herbalism, environmental education, master gardening, and wild foraging. I love returning to my roots. Thank you, Mother Nature, who provides for us.