A spring tonic

By CONNIE MERTZ

From the time I was a child, spring didn’t pass by without several servings of hot dandelion salad. Even now, we watch with anticipation for the green rosette leaves in fields void of any chemical applications. It takes considerable time to gather and prepare enough for a meal, but the result is well worth the extra effort.

Dandelion could very well be called a spring tonic, for it is rich in nutrients. In fact, it has saved countless people from starvation. In its natural state, the greens contain vitamin A, thiamine, riboflavin, ascorbic acid, calcium, sodium and potassium. The early frontiersmen recognized the importance of eating these greens, and treated dandelion in much in the same way we do vitamin pills.

Not only are the leaves edible, so are the crowns and roots. One of the best natural coffees is made by roasting and then grinding the roots of dandelion. After all, dandelion is a close cousin of chicory, which is an ingredient in many brand-name coffees.

When I prepare the dressing for hot dandelion salad, I brown three pieces of bacon and set aside. In a separate bowl, I take one egg, one and one half tablespoons flour, one quarter cup of both vinegar and sugar and mix well. I then add one cup of milk. Bring this to a slow boil until it thickens. Add one quart of chopped dandelion greens that have been washed thoroughly. I stir until the leaves have wilted and are covered with the dressing. We enjoy serving it over boiled potatoes.

Dandelion, like the robin and Canada geese, is truly a harbinger of spring.