Letters to the Editor
Fine and dandy
THE dandelion is a controversial plant in this household —my husband attacks any on the lawn with loathing—but the article by Charles Quest-Ritson () brought back happy memories of a week in March spent with our niece in Lausanne a few years. In the French-speaking part of Switzerland, it is advertised outside restaurants and is a sign that spring is coming. It’s usually served with lardons, boiled or poached egg and croutons. We enjoyed it overlooking Lake Geneva and later bought dandelion leaves in the market to eat at home.
