A Sea of Gold: My Dandelion Awakening

Waking up to a fresh blanket of snow on March 1st here in Northeast Ohio just doesn’t seem like the right time to start talking about spring flowers—more specifically, dandelions. But trust me, they’ll be here before we know it.

Like so many others, I used to think dandelions were just an annoying weed. Every spring, we’d take on the exhausting, never-ending task of pulling them up, determined to keep our lawn pristine. But everything changed when we moved into our current home.

It was the dead of winter, February 2019, when we arrived. We had no idea what this land had in store for us. That first spring was nothing short of magical—a season of deep spiritual connection. The land had been untouched for years, and as the warmth crept in, crocuses, daffodils, and dandelions blanketed our front lawn. Hundreds of dandelions stretched across the yard, a golden sea swaying in the breeze.

It was a sight too beautiful to dismiss, and I couldn’t help but wonder—how could something so abundant and striking be considered a nuisance? That’s when I dove headfirst into researching dandelions, and trust me when I say, this plant is nothing short of miraculous. From fascinating folklore to nourishing recipes, dandelions offer so much more than we’ve been led to believe.

I’m excited to share all of that with you in this month’s Wild & Well blog! We’ll explore the history, benefits, and creative ways to use this humble flower in daily life. Oh, and by the way—I’ll once again have to remind my husband not to mow the lawn until we’ve had our chance to forage dandelions for preserving (and, of course, making flower crowns with my girls). Maybe this will finally be the year I don’t have to come running outside, yelling “NO!” the moment I hear the lawnmower start up. We shall see...

Let’s start at the beginning—what’s in a name? The dandelion’s genus name, Taraxacum, is believed to derive from the Persian talkh chakok, meaning "bitter herb." The common name "dandelion" comes from the French dent-de-lion, meaning "tooth of the lion," in reference to the jagged shape of the leaves. Over time, this resilient little plant has picked up a variety of charming nicknames, such as Irish daisy, tell-time, puffball, and fairy clock.

Beyond its name, the dandelion has a fascinating array of botanical features. Its bright yellow flower head is actually composed of hundreds of tiny florets, each capable of producing a seed. The leaves grow in a basal rosette, their jagged edges designed to channel rainwater straight to the plant’s deep taproot, which anchors it firmly in the soil. This taproot allows the dandelion to thrive in even the harshest conditions, making it one of nature’s most persistent and beneficial plants.

When it comes to harvesting dandelions, timing is everything. The leaves are best picked in early spring before the plant flowers, as they become increasingly bitter once the blooms appear. If you’re using the flowers in a recipe, they should be harvested and used the same day for the freshest flavor. And don’t forget about the root—it can be collected in both spring and fall. Older roots tend to be more leathery, making them great for medicinal uses, while younger roots are juicier and better suited for culinary recipes.

Stay tuned for future March blog posts, where we’ll dive deeper into the history and folklore of dandelions, their medicinal properties, and some mouthwatering recipes the whole family will love!

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