We’ve used some chemicals on our lawn, so I’m not convinced eating from there would be wise, at this point. I suppose we could go “organic” in our grass so we could eat them. 
Interesting about the taste profile changing! “Food” for thought.
Dandelion Root lowers BG?
Jennie
(Jennie)
#21
Daisy
#22
Yeah, I wouldn’t eat them as those chemicals will have been taken into the leaves and roots. You need to go out into the wild 
birddog27
(Jennifer)
#23
The only thing I have to watch out for is dog waste, lol. But half my yard, where the vegtable garden is located, is off limits to the dogs. Otherwise, they will eat all my veggies before I can.
Bahrutile
(Dustin Cade)
#25
our neighborhood exploded with them about 2ish weeks ago… everywhere… normal for spring… who would’ve thought to eat or use them for tea?
is there a specific timeline to harvest, while the flower is still yellow or after they turn white and blow away? this is truly fascinating to me…
Daisy
#26
Well the leaves are best early before any sign of flowers from a taste POV. The roots I think any time although there seems to be some disagreement. Leaves you can eat any time but they get more bitter the older they get. They often blanch them by putting a pot over them - or maybe that is forcing? - here in France. Bit like you can do with rhubarb. I often see OAPs out especially with there plastic bags foraging.
Ravencurls
(Helaine Treitman)
#28
I make herbal “coffee” a few times a day with roasted dandelion and chicory roots. The dandelion root has a bittersweet fragrance and taste, and I love it. When I run out, I feel deprived! I know dandelion root and greens to both be liver detoxifiers, and diuretics/kidney detoxifiers, as well as just nutrient rich foods. But haven’t heard about their lowering BG. Back to my favorite brew: the chicory root tastes a little tobaccoey and gives more flavor and density to the brew; chicory root is rich in inulin, a wonderful prebiotic. I had started with a rounded teaspoonful of each per 10-12oz. boiling water in a French press, but the dandelion root is much lighter, and all that chicory made the brew too dark and dense - imagine a 10-12oz mug of espresso! (Okay, I’m exaggerating a little.) I found myself adding too much heavy cream or coconut cream; chicory root was also staining my teeth! So now my recipe is 1 heaping tsp. roasted dandelion root, and 1 level 1/2 tsp. roasted chicory root in about 10oz. boiling water in a French press. I confess that I often add a tsp. of organic coffee to that, but never after 2pm. Back to the blood sugar question, I’ve been having this brew about 3x/day for 2-3 years, and my fasted waking BG is still in the 90’s. I don’t quite understand why it’s so high, when I’ve been in ketosis steadily for a full 3 years, with no straying (except an occasional 1/2 onion or 1/2 carrot or glass of wine - rare!).
Fiorella
#29
For eating, you want to harvest them when the shoots are young and flowers not out yet.
For the root, to make tea, wait until plant is older, so that the root is quite large and developed.
