Time Drifts Away
As a child I loved your yellow glow,
Which stored sunshine to give back on grey days.
I loved your seeds that floated as I blew,
Then danced ever upwards to the suns rays.
As a gardener I hated your long roots
That hung on tightly in the green grass,
Always leaving a little of yourself,
To grow again, as summer came to pass.
Today your yellow glow brings memories
Of a childhood that seems so long ago.
When time drifted slowly and days were long.
Unlike today - when time moves .... not so slow!SD - April 2014
The dandelion is a perennial, herbaceous plant with long, lance-shaped leaves. The leaves are so deeply toothed, they gave the plant its name. 'Dent-de-lion' means lion's tooth in Old French.
They are especially well-adapted to find their way into your lawn and immaculate flower beds. Originally they were introduced into America from Europe to provide food for the imported honeybees. They now grow virtually worldwide. Dandelions spread further, are more difficult to exterminate, and can grow under more under adverse circumstances than most of its competitors.
If they are honest, gardeners detest the resilient little plants - the more you try to remove them, the faster they grow.
Generations of children have helped make dandelions one of the world's most common weeds. Blowing the delicate and beautiful seed heads to 'tell the time' is a very effective method of seed dispersal. The bright yellow glow attracts hover-flies and bees, giving them nectar when their food source is scarce in the early spring.
Dandelions haven't always been troublesome weeds. In Victorian times they were cultivated with care and eaten by the wealthy in sandwiches and salads. Today the roots are used to make a tea, the leaves can be put into salads and the flowers made into wine.
Nutritionally, dandelion greens and roots are full of vitamins, minerals and antioxidants. They are one of the most nutritionally dense green plants you can eat. Apart from the nutrition, they have many medicinal qualities as well. They are potassium-rich and have a strong diuretic quality. They are good for the blood and liver. In medieval times they were used to treat digestive disorders, arthritis and eczema.
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