The Dandelion's name comes from an ancient French phrase that suggests the distinctive yellow petals of the flower of the plant resemble a lion's tooth. Perhaps thinking of the flower this way will make it more palatable to tidy gardeners, who spend millions of dollars annually to remove the plants, not to mention the hours of backbreaking work spent bent over a Medieval tool digging up tough roots. The bright yellow corona of the flower's head can transform overnight into a white cap of parachute-bearing seedpods, contributing to the plants undeniable success and tenacity.
Although most think of the plant as a pest, it was actually imported; all parts of the plant are edible. The root can be used as a cooked vegetable and the flowers can be served in salads or processed into wine.
Collect dandelion leaves in early spring, when they're the tastiest, before the flowers appear. Harvest again in late fall. After a frost, their protective bitterness disappears. Dandelions grown in rich, moist soil produce large, soft leaves and persistent, thick roots. Select the youngest individuals, and avoid all plants with flowers. Some people eat the greens from spring to fall, when they're very bitter, although leaves collected outside the warm season have a less harsh taste. Dandelion greens are wonderful in salads, sauteed or steamed. They taste like chicory and endive, with an intense heartiness overlying a bitter tinge.