I have already been able to start harvesting an early crop of. . . dandelions. I’ve not yet harvested much of the crop, as I wanted to let ’em go to seed and spread the wealth a bit first. (Second crop should yield some nice, tasty flowers.) So far, I only have a goodly mess of greens and enough dandelion root to make a couple of pots of dandelion infusion, after a roast and grind. The greens are washed, ready to pat dry and freeze in a vacuum pack. The roots are cleaned and ready to roast this evening.
Looking forward to some good eats. A few plants harvested daily should keep me in dandelion “tea” and greens for a while, and as those I expect to sprout from seed come on, I ought to be able to make it through the rest of Spring and at least some of Summer with a bounteous dandelion feast. . . if my Good Neighbor doesn’t take it into his head to mow my lawn as he’s out playing with his riding mower (he’s done that once this Spring–oh well *heh*)