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Dandelions

Gather young dandelion plants before they have flowered; cut off the roots; wash thoroughly; boil in salted water about one hour, leaving the lid partly off. Drain and chop fine; season with salt, pepper or vinegar, and a liberal measure of butter.

If cooked with half spinach or beet greens it is less bitter and more palatable to some people. In this case the dandelion should be partly cooked before the other vegetable is added.