Plant Name: Dandelion
Where it is found: Disturbed Soil, fields, and yards. This plant is easily identified by its bright yellow flower, toothed leaves, and white puffy seed head.
Parts of plant used: Entire plant, including flowers, leaves, stems and roots. (Do not use the seed heads other than for blowing on while making a wish)
Food uses:
·         The entire plant can be eaten raw. Use the leaves as you would spinach and add to salads and cooked dishes. My neighbor told me that when he was growing up with his 8 brothers and sisters, his father would send him out to gather fresh dandelion leaves to add to their dinner. The leaves were seen as another healthy source food to add to the table.
·         Use the leaves and flowers (dried or fresh) in a tea. Use roughly 1 Tablespoon of dried plant to one cup of water. If using fresh plants use roughly ½ cup of plants to 2 cups of water.
·         The roots can be dried and roasted and then ground up to make a passable coffee substitute. Some people also add roasted Chicory to the roasted dandelion.
·         The yellow dandelion flowers can be eaten raw or fried up in a little bit of oil.
 ·         Choose young spring leaves for a less bitter taste. If using older leaves, you can boil them first to remove some bitterness.
·         Flowers can be used at anytime.
·         Roots are best gathered in the fall after they have had a season to grow.
Herbal uses:  It is believed that Dandelion helps to thin the blood. It also acts as an overall tonic helping the immune system and to cleanse the liver.
  submitted by Trevor Nozell, young naturalist age 14
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