[JimG]

I've been reading about what a wonderful source of nutrients dandelions are.  Whilst I can't quite bring myself to eat them, I've collected a few and put them to rot in water, hoping that those nutrients will make a good natural fertiliser.

I've just come back from a day on the site - I'm in the middle of the best timed fortnight off work ever! - and added a few more to the mix.  The smell when I took the lid off was quite something!  Either I've fermented the dandelions or have rediscovered half of the dandelion and burdock recipe.  Anyone else tried this?

[dereklane]

Did it smell good or bad? You should try dandelions - but blanched (either cover them as new leaves grow and pick them young, or, if you know where some roots are buried, dig them up for the white tops. They taste alright like that, but the green leaves are a little bitter (though not bad if small and young chopped, like rocket).

The roots, however, are really nice, chopped fine, roasted, ground and put in some hot water with honey. Chocolately, bitter and strong, like coffee...

The flowers are nice to eat, minus bugs. I think it was compostqueen suggested hanging them indoors in the dark to let the bugs get a chance at exodus. The dandelion is an all-rounder, but my wife still tells me its an acquired taste...

[JimG]

Thanks. Not sure whether I could call it 'good' or 'bad', just familiar in some vague sort of way.  I might give the roots a try.  After all, I've plenty to go at!