Well, as long as you’re on your own land, do as you please.
I make Dandelion Wine and also eat a lot of things out of my own lawn...wild violet jelly, purslane in my salads, etc. Things will be up and blooming very soon. Brother made “Traffic Jam” for all of us last Christmas, made from wild, invasive grapes he found along one of our major roadways.
This article is referring to land where these weeds are out of control. I doubt your average person can eat their way through enough of them to control them before they do their harm. If I had my way, shooting “imported” sparrows would be a national sport, too.
But I’m one of those mean, practical ‘Conserve-a-tives.’ :)
“This article is referring to land where these weeds are out of control. I doubt your average person can eat their way through enough of them to control them before they do their harm.”
You’d be surprised at the power of the human esophagus to control species’ populations. Passenger pigeons used to fly in such big flocks they’d block out the sun, ~100 years later they were extinct, in large part because they were hunted for food.
Personally, I find garlic mustard too spicy, but then I’m a wimp when it comes to spices (just ask my brother!)
Dandelion and burdock roots are excellent in a stew, though! And I keep wanting to try yellowdock leaves, but the bugs always get to them first and leave very little green between the brown spots.