In early spring, as soon as the dandelion pushes its young leaves above the soil, women and children may be seen everywhere with knife and basket cutting them off just below the crown, for "salat," as they say. We are reminded of this by the following item in Gardening Illustrated:

" Dandelion is a wholesome vegetable used as salad or boiled like Spinach. For salad, use only the delicate young leaves, just after they appear among the grass. For cooking, either the young or full-grown leaves may be used. Clean and wash the leaves well, as there is usually fine sand or earth between them, and let them stand in cold water for two hours. Drain them, and throw them into boiling salted water, and boil for twenty minutes, if young, and half an hour if full grown. Put the leaves in a colander, and press them to extract all the water, and then chop them fine. Put in a stewpan 2 oz. of butter to 2 quarts of leaves, and set it over a brisk fire. As soon as the butter is melted, sprinkle in a tablespoonful of flour and some salt and pepper. Add the dandelion, stir until thoroughly heated, and then moisten with broth or milk, and serve".