| 释义 |
the dandelion the dandelionPeople often confuse the many similar cousins in this family, all of them edible. The whole plant is edible, they have a yellow “dandelion flower” on top, edible leaves, milky sap in the stems and edible roots. They all look very similar when young. When they are allowed to “grow up” is when they start showing their true differences. As with most plants, the greens are best eaten when young. The older and taller the plant becomes, the tougher and more bitter it is. Constantly cutting the plants down short keeps this from happening. The young stems, when peeled can be eaten like asparagus. The roots can be used as a coffee substitute (along with chicory) This group is very cleansing to the body, especially the kidneys, and they help promote digestion because of their bitter taste, which also helps clean the liver. Almost all dandelion-like plants are edible, except Groundsel which has flower buds that never open. |