Josh Clark

Right.

Oh, yeah, absolutely.

They were drinking it in tonics.

They were boiling it with fatty meats, which sounds disgusting.

It does.

It really does.

Unless you're talking about something like collards with like ham hocks or something.

That sounds OK.

But in this case, I imagine a pot of boiling water with a skin of fat just bubbling at the top and some dandelion leaves floating around in it.

Uh, and we'll talk about, you know, more ways you can eat it, but it's long been used in like cordials and beers, like the dandelion root.

Uh, you can, you know, grind it up and use it as like a coffee substitute, kind of like chicory.

Um, so, you know, people are using it for medicine.

They were using it for old kinds of, uh, folk remedies and foods and things.

Um, largely because again, it was everywhere.

It grows in

Not very good soil.

It's considered a perennial because they can live well because, like you said, they're going to grow year-round.

But they can live for more than 10 years if you don't mess with them and kill them.

Yeah, I think that's pretty cool too.

One of the other things I saw, there's a book called The Economical Housewife from the 1850s that it might be the first recipe for dandelion wine.