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Letter: Why do we hate the dandelion?

"The bane of many lawn-owners existence, most folks can recognize dandelions’ “tooth-shaped” leaves and yellow blossoms. I’ve been eating them since I was a kid growing up in Flushing, Queens where they grew all across our playing fields. Bitter dandelion leaves mellow out nicely when sautéed in extra virgin olive oil and a dash of balsamic vinegar. The flowers can be rendered into jellies or sweet cordial wines." Photo Credit: FLICKR/ JOLLY_JANNER

It is time to see the dandelion for what it truly is [“From Whitman to weed killer,” Opinion, March 27].

As columnist Michael Dobie wrote, a dandelion’s “. . . leaves can be eaten, and are loaded with vitamins. Its use in medicines, tonics and cures for a wide variety of ailments goes back millennia. Herbalists today use it as a diuretic.” And it can be free right there in our lawns.

Wake up, lovers of all green lawns. Otherwise you are just contributing to the coffers of the chemical manufacturers destroying our environment. Sit back, enjoy, and use the flower of the beginning of spring.

Margaret Christy, Melville