Dandelions: We love them; we hate them

By Carole Christman Koch

I love dandelions!  Still do.  Every spring, bucket in hand, found me in a nearby field picking dozens of the round fluffy seed heads.  I then blew them far and wide.  If I caught a flying seed, I’d make a wish.  The green stems were then thrown into the bucket and carried to the small fish pond, in front of the house, where I filled it with water.  I then scraped the stems with a dull knife, threw them into the water, where they produced fascinating curls.  I also made a chain necklace, with the stems, by placing the narrow tip into the wide hollow at the bottom. 

            The Pennsylvania Dutch also love their dandelion as food.  I remember watching Mom, during early spring days, with a bucket and knife,  head for the meadow and dig up dandelion greens.  She always said, “I can’t wait too long or they’ll be bitter!”

            Once she brought them into the house, she’d cut off the ends, wash them, and let them dry.  When it was supper time, she’d fry a large piece of ham. She’d make her bacon dressing in the same pan, so it would have the ham flavor.  The bacon was cut in small pieces and fried until crisp.  She used a mixture of sugar, salt, flour, egg, vinegar, milk or water.  It was cooked until it thickened, and then poured over the greens, and topped with slices of hard-boiled eggs.  This dressing was served over boiled potatoes.

            One time, my husband, who never had dandelion dressing before, had Easter dinner at Mom’s home.  Harry put his dressing next to the boiled potatoes, on his plate, and  was immediately told, “Oh, you put the dressing on the potatoes!”  He did just that and has enjoyed the dressing ever since.

      There is a Pennsylvania Dutch superstition that you have to eat greens on Green Thursday (Maundy Thursday), the day before Good Friday, so you’ll be healthy all year.