Dandelion is a perennial herbaceous plant native to North America. The plant grows up to a foot in height and flowers from April to June. The edges are said to resemble a lion's tooth, giving the plant its name. 

Edible Use: The entire plant is edible and nutritious. The young leaves are best for greens, since the leaves grow more bitter with age. Young leaves can be cooked or eaten raw. Dandelion root is sometimes dried and roasted for use as a coffee substitute. The roots can be cooked and eaten. Dandelion flowers make a nice salad garnish or can be battered and fried. Unopened flower buds are prepared into pickles similar to capers. Flowers can also be boiled and served with butter. Dandelion leaves and roots make a pleasant, but bitter tea. Flowers are fermented to make dandelion wine. Leaves and roots are used to flavor herbal beers and soft drinks. 

Medicinal Use: The entire dandelion plant is used medicinally. The roots are good for gastrointestinal and liver problems, while the leaves have a powerful diuretic effect. It is high in vitamins, minerals, and antioxidants. It promotes liver protection and healing; detoxifies the body; controls blood sugar; aids in urinary tract disorders; prevents and treats cancer; prevents iron deficiency and anemia; treats hypertension; boots the immune system; and fights inflammation and arthritis.