Is your lawn full of dandelions? Lucky you! Dandelion greens are edible and nutritious, so we asked culinary experts to explain how to forage and eat them.

Nature hides small wonders in unexpected places - even in common dandelions. When softened by water, dandelion stems can be ...

All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more.

Dandelion leaves are also often sauteed with olive oil or garlic before being served. The dandelion roots are also edible but have very little favor and are best cooked with other vegetables.

Mountain Folklore: Dandelion is a spring treat for your table Dandelion greens can be harvested as you please, with the earliest leaves being the most tender and sweeter of the season and the ...

The unsprayed dandelion is a source of many nutrients, and the whole plant can be eaten. The young leaves are the best. Dandelions are bitter, and this helps with the ...

Dandelion can be distinguished from lookalikes by its leaves and flower stalks that emerge directly from the root crown in the ground rather than from a stem. Chokecherry.

Today dandelion’s roots, leaves and flowers are often eaten whole or added into supplements and extracts to support overall health.

Dandelion leaves should be harvested in early spring before the plant develops flowers for the best flavor. The roots can be harvested in the late fall, and can be roasted.

Dandelion greens contain more vitamin A, vitamin C, calcium and iron than Popeye’s favorite energy booster, spinach. OK, so they’re good for you. What about the taste? Purslane (aka pigweed) is ...