Dandelions are one of the cheeriest wild flowers. They are loved by children for their ‘clock’ seed heads, are entirely edible for humans and are a source of food for many insects and birds. And yet many gardeners go to great lengths to get rid of them.
This year’s daffodils may have faded, but dandelions — their similarly coloured wild replacements — are in full swing, and it’s a vintage year for them.
Already a subscriber? Log in
Subscribe for just $2 a week
Try a month of The Spectator Australia absolutely free and without commitment. Not only that but – if you choose to continue – you’ll pay just $2 a week for your first year.
- Unlimited access to spectator.com.au and app
- The weekly edition on the Spectator Australia app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Or
Unlock this article
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.
Comments
Don't miss out
Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.
SUBSCRIBEAlready a subscriber? Log in