Taraxacum officinale

Dandelion leaves can be blanched in the same way as endive and used in salads. The roots can also be used in salads or as vegetables in spring or autumn. Dandelion leaves are very high in Vitamins A, B, C, and D. The A content in dandelion leaves is higher than that of carrots. Dandelion flowers are used to make a wonderful country wine and the roots provide the best known coffee substitue when dried, chopped and roasted.

I chose the dandelion to include among my favorite herbs because it is interesting that a plant everyone thinks of as a weed can be eaten. I also think that dandelions have many culinary uses, mostly for the flowers.

Recipes
Dandelion Wine From Edible Flowers: Desserts & Drinks
4 quarts dandelion flowers (remove stem and sepals) 4 quarts granulated sugar 4 quarts boiling water juice from 2 lemons juice from 1 orange 1 yeast cake Add dandelion flowers to a large stone crock or jar. Cover with sugar. Add boiling water. When water has cooled to	lukewarm, add the lemon juice and orange juice. Break up the yeast cake and add to the liquid. Stir well. Cover loosely and let stand for 24 hours. Strain through cheesecloth and discard solids. Return liquid to the crock, loosely cover and let stand for 3 days. Strain through several layers of cheesecloth. Return liquid to crock and allow to ferment. Bottle when all fermentation action stops. Keep at least 3 to 4 months before drinking. Makes 1-!/2 gallons of wine.
Dandelion "Mushrooms" From Edible Flowers: from garden to palate
15 dandelion flowers, rinsed in water, but still slightly moist 1/2 cup all-purpose flour 2 tablespoons butter Dredge the moist flowers in flour. Heat the butter in a heavy frying pan. Add flowers	and fry quickly, turning to brown all sides. Serve hot. Close your eyes and pop one of these crisp goodies into your mouth. Would you believe it was a dandelion and not a fried mushroom? Serves 4.