Dandelion or Taraxacum officinale, is a flowering herbaceous perennial plant.
Dandelions are harvested either wild or grown on a small scale as leafy vegetable. Leaves can be eaten either cooked or raw in various forms, such as soup or salad. Usually young leaves and flower buds (buds) are eaten raw in salads, while older leaves are cooked. The raw leaves have a slightly bitter taste. The dandelion salad is often accompanied by boiled eggs. The leaves are rich in beta-carotene, vitamin C and iron, containing more iron and calcium than spinach.
Fruition: March - June