Three times a day I brew a bitter tea from dried dandilion roots. The last batch I left stewing for a bit too long, and could hardly choke it down. Most of the time the tea is tolerable, even pleasant. There's something comforting about the ritual of making tea, then holding a steaming cup between one's hands. I'm looking forward to spring when the clover, violets, daisies and dandilions spring up into the grassy green of my lawn.