Standing barefoot in a grassy patch of dandelions, Iris Phoebe Weaver excitedly begins listing the many ways the modest plant can be used medicinally and in cooking.
“I just picked a bunch of dandelion flowers yesterday and threw them in vodka with some orange peel and some sugar, and that’s my dandelion aperitif,” Weaver said. “That will make a lovely mixed drink at some point.”
