My grandfather was famous for his dandelion wine. Some friends on a farm used to have a dandelion picking contest with all the little girls at one of their daughter's birthday parties, so that they could reduce the seeding of the dandelions on their farm, and to make wine.
Neighbors made wine out of the flowers. I often helped pick flowers and clean them.
Yes, this is the way that I get a lot of less palatable but highly nutritious foods into the regular salad diet, including yarrow, plantain, hairy chickweed, and strong herbs like oregano. I gather them in a separate basket or bag from the larger leaf salad materials and this bag full I mince to a fine chop, and usually mix it with the dressing, but sometimes just dust it all over the salad or spaghetti sauce or whatever. A person can also dry, and grind these ingredients out to use as a herbal 'salt'.
my idea was to just use the young leaves, chop them up and add them to whatever else you want in your salad. this should "dilute" the bitterness.
I'm sharing the idea, but I did not originate it. I'm glad you like it. It a great way to get the trance nutrients from tons of edible but strong tasting herbs without being overwhelmed. Other local plants like alfalfa, clover, and the leaves of strawberry and raspberry can be added as well. The list goes on and on.
I like your idea about herbal salt.
Roberto pokachinni wrote:HI Joy, Welcome to permies to you too!!! Click on the link in the post that I just did for Arthur, if you have any questions about this site.
Tick check! Okay, I guess that was just an itch. Oh wait! Just a tiny ad:
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