Josh Clark

And people still make that today, and it's actually super easy.

You just take some dandelion flowers, some water—

Eventually, you add some sugar and some lemon, let it sit for a couple of weeks, strain it out, and then let it sit for another week and age, and you've got yourself some dandelion wine.

And it sounds deliciously easy or maybe easily delicious, one of the two.

But I'd love to try it.

Have you ever had dandelion wine or dandelion beer or anything like that?

No, not at all.

I mean, it's definitely a thing.

Ray Bradbury had a novel called Dandelion Wine from 1957, so it's something that's been enjoyed all over the world.

In France, they use it sometimes.

They'll take the leaves and blanch them and spread them with bread and butter.

It sounds like if there's not a Brooklyn restaurant serving dandelion toast at this point, then what is happening in our world?

I don't know.

It sounds like fairy toast.

Like the Australians love, but with dandelion leaves instead.

Yeah.

It's also, you know, just a salad, a salad green component.

And like we said, it is very bitter, but it's used in all kinds of salads.

Sometimes it's the only kind of leaf used in a salad.

Sometimes it can be mixed in with other things.