This article, written by Jocelyn Ruggiero, appears on The Boston Globe.
No one makes dandelion wine anymore. I want to bring the tradition back.
It’s May 18, 2015. I’m crawling on grass-stained, blistered knees in 80 degree weather at Bauer Park here, picking the last of spring’s inaugural dandelions. I’ve chosen this sprawling field because it is free of herbicides and pesticides and packed with the ubiquitous “weed.” My children collected hundreds of dandelions here the day before, but the flowers shriveled before I separated the yellow blossoms from the green bases, and I reluctantly threw most of them away. By the time I am done, I have gathered thousands of flowers, which will yield one gallon of petals.
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