Soil Association on Facebook for dandelions


The new me is eating bits of nature in the raw. Last week I was on nettles and gorse. Now it’s dandelion.

I taste its sweet petals. Mnnn. I am a dandelion fan.

What a bright-looking flower. Dandelions are medicinal. If you can’t get to pick it, try this organic herb tea.

Dandelions are also a good sign real food is growing organically. There are more wild flowers on organic farms than soil deadened by farm chemicals.

God bless the Soil Association – it fights off threats to dandelions.

Protecting dandelions from toxic chemicals is good news for organic food, keeping it real and more nutritious.

I love a good ban. The Soil Association’s pioneering standards (and here) say no to weed-killing chemicals and GM technology. Thus the dandelion lives free.

It’s exciting to help nature (that’s farm animals too. And human ones).

So do connect with the Soil Association on Facebook and join like-minded fans.

Together we can build a healthy, tasty, real food-loving future.

PS Check out those cute dandelions growing in the same fields as my local organic veg. Good sign, eh?

Dandelions at Marshford

3 responses to “Soil Association on Facebook for dandelions

  1. I’m a big fan of natural nibblin’ too! I like very young beach leaves and hazel leaves when they start popping out in the spring. Best way is to nibble them straight from the tree like a 2-legged deer.


  2. Beech and hazel are now on my list (although I will need help from my country friends to identify either!). According to the magazine Green Futures, one mature beech tree can process 1 kg of carbon dioxide in one minute (about as much carbon dioxide as a car produces driving 5km). Isn’t that clever? It makes me love the beech tree even more.


  3. Hi, Elisabeth

    Wonderful description of the nature of Dandelions. Botanically, they are called “Taraxacum officinalis” and the root is used to cleanse the liver in herbal medicine, whereas the leaf is mostly used to increase the passing of water. Besides, it seems to contain more beta-carotene than carrots. A traditional for all Western medical herbalists, we stick it in every medicine and why not add the leaves to salads and other dishes. Love, Elena


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