Originally Posted By: ParkinT
Originally Posted By: etaoin
welcome, Nereida!

my computer dictionary (which I believe is M-W) says this:

ORIGIN late Middle English : from French dent-de-lion, translation of medieval Latin dens leonis ‘lion's tooth' (because of the jagged shape of the leaves).

And those leaves make a WONDERFUL salad!! I (fondly) recall my father making "Dandelion Salad". I would help him gather leaves from our 'farm' (aka my front yard).


Dandelion greens made frequent Spring & Summer appearances on our World War Two dinner table. My paternal grandmother who reared my sister & me was a frugal Swiss-German who knew the value of yard greens. Dandelion was only one of several natural greens that graced the table of my youth. We never thought to eat them fresh; there were always served blanched (I think that's the correct term). Lamb's Quarter & Plantain were also candidates for the table. With a dash of cider vinegar, they were quite satisfactory.