My basic theory of gardening is that plants want to grow. And if they want to grow — if they spring up on their own and we can eat them, don’t interfere. That means dandelions in the yard and vegetable garden (they grow strongest in the sun). Wild onions have shot up everywhere too. I’m very much against poisoning them.  Pulling up “weeds” is the most effective way of dealing with them (despite what you’ll read on the internet about vinegar solutions). Dandelions aren’t “weeds” to me. Picking and eating dandelions in the early spring is an ancient ritual. They are filled with minerals and vitamins, and are good for the liver. Dandelion leaves can be bitter. The are less bitter when small and the flowers haven’t bloomed. Large leaves from blooming dandelions can be cooked to mellow their flavor and make them tender. Dandelions don’t have poisonous lookalikes, according to Wildman Steve Brill, an expert forager who leads tours in New York and Connecticut. Chicory looks like dandelion and is edible, so if you’re foraging, you’ll probably pick up both. To …