Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-06
NEGLECTED DANDELION
1T IS AN HERB POSSESSING MANY
VIRTUES.
Rapidly Making Its Way as Table
Accessory-Its Medicinal
Properties
From the London Globe,

Inere are rev plants without some VIZ
tues. but the dandelion has so many that
only its own LONELINESS and an absolute
lack of self-assertion can have stood in the
way of its popular regard. 1t is, moreover.
an essentially commonplace herb: the
1nerest weed of the wayside and pas
ture, and. though the old physicians were
constantly praising it's high qualities. as an
edible plant the dandelion has been almost
entirely neglected. 1t is true that John
Evelyn placed 1t among his famous sew
enty-three English salad herbs. but the
medicinal reputation which 1t had then &C
qured, we'll as it's inherent bitterness,
still continued to withhold it from the ia
BILE. You See says one of our old herb
alists, what virtues this common herb
hath. which is the reason why the French
and Dutch often eat 1t in the spring.
Foreign physicians not selfish as
ours. but more communicative of the
virtues. of plants to people," But 1t Is by
their greater share of culinary ingenuity
that our French neighbors have realized
the possibilities of the dandeion. 1t was,
in fact, waiting for the genius of the cook
to show that it might be made as palatable
1t is wholesome, and this result having
been attained, the long-neglected herb is
rapidly making its way as a table access
sorry.
A Spring Dish.
In recommending a delightful spring
dish mixture of stewed dandelion leaves
and sorrel the inventor laments that the
former is mot a market article" But
we have changed all that, and dandelion
may now be as easily procured in Covent
Garden as more recherche commodities.
1t Is however. salad herb that the
weed has begun to hold up its head. and
that. indeed. to such extent that it may
already be spoken Of as fashionable.
We are told that the French peasantry
thus learned to eat it. by finding that the
earth of a molehil casually thrown up over
dandelion root effectually bleached the
leaves and gave them much more delicate
flavor. In these days of advanced culinary
art, the salad question is always with
In some well-known lines, Sydney Smith
claimed that, in default of other provision
the epicure might dine 'serenely full' on
salad only, and to the modern gourmet
it is at least a disappointment to dine with
out 1t. But until quite lately the dandelion
has not been much encouraged to help him.
Its cultivation for this special service was
advocated in the middle of the last century.
but the time had not come for any success
full result But with the increasing taste
for endve, chcory-Capuchin's beard-and
other forms of winter 'acetaria.' came the
knowledge that the dandelion. properly
treated is not really behind any of them.
Its cultivation for this purpose is 50 simple
that home need be without its own
salad beds But it demands some little
sidered troublesome, the market gardener
has at last declared his willingness to
oblige. Evelyn recommended the macera-
ton of the leaves in several waters In or
der to get rid of their bitterness, but by
the simple potting of vigorous roots, and
slowing them in a warm cellar. a COM
pletey darkened clubhouse, they throw up
beautifully white shoots, "fresh and crisp
delicate in substance, and with delicious
nutty favor dash of oil and vinegar
are alone required to assist in the revela-
ton of these delightful qualities.
Designed for Popularity.
The dandelion is at least designed for
popularity. Every seed is provided with
downy 'pappus." which shows that it is
meant to travel. 1t has no f1nical prefer
| ences or nicely of disposition to SOIL be-
ing equally robust and Independent. It's
tapering. milky root strikes down to mother
| earth with hearty good will and the chemist
notes and declares that it is good for life
and the liver Its vivid eye of noon" opens
so punctually In the morning and closes
with such regularity at the eventide that
| the poet has seized upon 1t as a notable
| figure for the dial of "Flora's clock" The
only despite or setback 1t has received, even
at the hand of the bOtaniSt is In its scien-
| tiffc affiche, "Leontodon taraxacum." This,
however. by no means affects the popularity
of the common dandelion,' which is of too
happy disposition to resent the infection.
And 1t is possibly because of this charac-
ter that 1t has been chosen to furnish a
'bitters'' which shall sweeten humanity by
the sovereign charm of sharpening it's APP
petite. A long list of such compounds con-
| fronts us in all directions. but few of them
| can show such a cordial certificate of eff
cheney as Is supplied by the recipe of the
| gifted old Irish woman. "I'D pull the dan
delon root and all afore it'll blossom. I'll
| take 1T to the river and wash 1t and thin
| I'll wash it again. I'll pound 1t on large
| hagstone and squeeze it through my
| sthranin' cloth into bowl. Thin sure.
| I'll put glass o. brandy ovid spirits to
the juice. Thin I'll bottle 1t. Take it,
the change from the egotistic indicative to
the alutruistic imperative may here be re-
marked-"take 1t in the mornin fastin'.
When yen have 1t ten minutes in your
stummick yen turrnn around and ate an
nythin'." This Is clearly worth considering,
and as there Is no reason to suppose that 1t
will not have the same effect on the dinner
appetite as on the manly capacity for
bi ca kfast dandel!on bitters may yet live to
make converts and gather fame. For those
who may be disuclined to test the qualities
of this notable 'sharpener." there remains
the milder form of taraxacum known as
dandelion wine. This Is made from the
petals Of the flowers only. but 1t is never
theless warranted to cure, alleviate
many of the minor his that flesh is heir to.
1f1