If you think you've had your fill of weeds, think again...

photo by Barbara Damrosch

In today's Washington Post article, "Foraging for dandelions, that edible weed," writer Barbara Damrosch tells us about "dandelions, that edible weed." She writes that dandelion weeds are full of vitamins and minerals and delicious tossed with a light vinaigrette, coarse salt, cracked pepper, and herbs - and topped with a fresh soft-boiled egg.