All parts of the dandelion are edible and medicinal – from the leaves, to the flowers, to the roots! The plants have deeply-notched, toothy, spatula-like leaves that are shiny and hairless with hollow stems that are capped by bright yellow flowers – often difficult to discern from Sow Thistle, which have leaves that grow up the entire stalk with multiple flowers growing from each stalk. Both plants are edible.
If you love the peppery taste of arugula or radicchio in your salad, you can try adding freshly picked and washed dandelion greens in place of these traditional bitter greens. Their sweet flowers can also be used to make dandelion jelly, tea, or even mead. And, believe it or not, dandelion roots can be roasted and used as a caffeine-free coffee substitute!
The medicinal benefits of dandelion include helping to treat UTIs, improving kidney and liver function, and stimulating the appetite.