Especially the red clover.

Can't wait to tell DH about the "hated" dandelions. He has been fighting them in our front yard for so long. He used round-up on them and now we have brown patches all over. Thanks for sharing that Sharon, you may have saved what is left of our lawn.

Glad to be of help, Pegi!!
Truth is, without 'weeds' we'd lose our topsoil to erosion. And the other truth is they are rarely if ever affected by insects or disease, so no point in trying to get rid of them. We might as well just figure out what they are here for and learn the good they can do.

Sorry about those brown patches!

vic said:As does clover - used to love making clover chains

clover leaves taste good, too

On my list that keeps getting longer!

I had never tried frying them. I'll have to give it a taste test. : )

Just rinse them really well first or you'll be frying insects too.
Shake them a time or two, no need to drain much.

Well, rats! The link to the dandelion fritter recipe doesn't work. Anyone got that recipe? I have about 20 acres of dandelions!

We could all come to your house for a dandelion feed.

Hey, great idea! (I'm running low on dog food..... )

Does that mean we would be food for the dog?

It worked for me, Woof. Here, I'll copy and paste:

"Bring your basket of flowers inside, find a bowl, and mix together one egg and one cup of milk. Stir in a cup of flour and your fritter batter is ready to go. (If you like your fritters sweet you can add a little maple syrup or honey.)

Now, prepare a skillet on the stove with gently warmed olive oil – keep it over medium heat.
Take one of the flowers and hold it by the greens at the base of the flower petals. Dip the petals into the batter and twirl until the flower is covered.

Drop it into the skillet, flower side down. Continue dipping and dropping flowers, checking the first ones every once in a while to see if they are brown. When they’ve lightly browned, flip them over and brown them on the other side.

When they’re brown on both sides remove them from the skillet and drain the excess oil on paper towel."

Drizzle honey or maple syrup on them if you want, but I like them plain. I also sometimes dip them in mustard or honey mustard.

Sharon, I thought you were talking about the tight little buds, down in the center of the plant. First part of spring. When you saute them they are somewhat like capers.
Never tried cooking the blooms.

Either way they are a treat, Lynn. I've sauteed the little buds and added at the last minute some new tender leaves. Excellent mixed into pasta or just alone.

I usually use olive oil but I can remember Aunt Bett and my grandmothers using bacon grease or even lard. I think the bacon grease probably added more flavor.

It's all edible.

Our yard just gets covered with them and they look so pretty! Heh, heh, but I think I'll look for some growing in a place where the dogs don't go before I start eating them...

Now, Lynn, do you really think I'd feed you to my ravening canines?

Guess not, we couldn't be much help harvesting all those dandelions, would we.