Dandelion is one of the most recognizable edible wild plants and can be found in sunny yards all over the United States during the spring and warm months.
The leaves, roots, and white stems are edible. It is rich in vitamins A, B, Thiamine, riboflavin as well as minerals and protein.
Young leaves are good in salad or double boiled while the roots are
roasted for making good tasting coffee (without caffeine) or boiled for about thirty minutes
before eating. Experts say the white stem just above the root is the best part when sauteed in bacon drippings or olive oil.
The taste is a bit bitter unless boiled, drained and then boiled again but this also reduces the nutritional value. This is one of those plants that is "edible", but not necessarily delicious.
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