Fried Dandelions

Ingredients

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter

Directions

Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Dianthus

Bloom Time & Color: Dianthus have single or double blooms that can last through spring, summer and fall. Most Dianthus have pink blooms with white, red or cream colored accents.
Dimensions: Dianthus can grow anywhere between 6"-36" tall and wide. See specific species and cultivars at the bottom of this article for details.
Maintenance: Do not mulch all the way around the Dianthus or you will encourage stem rot. Clumps can be divided every 2 or 3 years to encourage better flower production. Snipping blooms off for cut flower arrangements, or deadheading faded blooms will encourage better flower production.