While the dandelion is viewed as a nuisance weed by many people, Sue Jacquith uses it as a valuable ingredient in her food. 

It was around 10 years ago when she first got a taste of dandelion jelly, at a garage sale in Grunthal. 

“She had samples out and she said, ‘well, if you can tell me the difference between honey and this... tell me what this is, and you'll get a free jar.’ Well, I thought it was honey I was eating but I was eating dandelion jelly,” Jacquith recalls. 

Now, she is busy in the yard and kitchen, making the most out of the yellow and green parts of the plant. 

“There are so many flowers that you can actually grow just for salads,” she says. “But the dandelion was the one that was always picked on, they kill it. I don't kill them; I wait for them to come up.” 

A lot of work goes into making the jams and jellies, it takes place over a couple of days. 

“It’s a long process, but it’s worth it,” Jacquith says. 

Dandelions can also be used for tea, she adds. 

“I can even make dandelion sauce.” 

-With files from Corny Rempel