Dandelion flowers blooming on the grass
When spring comes to the grassland, the first green color seen is the tender tip of the grass, and the first flower you can see is the dandelion yellow flower.
Bathed in the spring breeze, the grass is busy weaving green carpets, and dandelions tell people with bright flowers that spring is coming.
Dandelions in arid and rainy places can still grow tenaciously
Slowly growing winter, the herbs spent plenty of hibernation. The arrival of spring awakens the long-stored energy of the plant, and as the temperature rises, the young seedlings of the grass are the first to break out of the soil, and the dandelions follow closely behind, and the first blooming buds return to the spring. In the sun, small yellow flowers sway with the wind, and you feel that spring is coming. When people who cultivate the land see that the dandelion flowers have bloomed, they can sow seeds with confidence and sow hope for the harvest of the next year.
Dandelion flower seeds
The flowering period of a single dandelion is generally about two weeks, and the seeds mature quickly. When the other small flowers on the grassland have just revealed their pockets, the dandelion seeds have flown with the wind and fallen to the right place to multiply.
Dandelions are edible and can be used as Chinese medicinal herbs
Dandelion is also a Chinese herbal medicine, which has the effect of clearing heat, detoxification, diuresis and loosening.
I remember that when I was a child, the tonsils were often inflamed, and my mother used the dandelion to soak water for me to drink, and the healing effect was more obvious, avoiding going to the hospital for treatment five times.
I still remember that every spring, my mother would often dig up some dandelions to eat as a dish dipping sauce, which not only solved the problem of not having money to buy vegetables, but also made the whole family feel the blessings of nature.
Dandelion egg custard
My favorite thing is to eat "dandelion egg soup" made by my mother. Although my mother has been dead for many years, I make a "dandelion egg soup" once a year in the spring, and my craftsmanship is not as skilled as my mother, but I will always remember this taste.