As much a predictable sign of spring as the sighting of the first robin on your lawn, the yellow flowers that populate that same green patch—the dandelions—are usually far less welcome. They are seen as a weed, an eyesore despite their vibrant color, or simply a plaything for kids who get kicks blowing the puffy seeds into the air.
There isn’t much that people celebrate when it comes to this member of the daisy family.
But dandelion has been a culinary ingredient stretching back centuries. Steeped in tea, served in salads, or roasted, it has also shown up in beer through the ages.