Dandelion (Taraxacum Officinale)

Edibility:Edible

Eating notes: All parts of the plant are edible. The leaves can be added to salads though they can be somewhat bitter.
The roots of larger specimens can be boiled or roasted. Roasted dandelion roots are the basis of the old root-beer Dandelion & Burdock.
The flowers can be eaten raw as a decorative addition to salads. They are sometimes also used to make dandelion wine.

One of the most common widely recognised wild plants

Height: up to 30cm

Leaves: Rosettes of long saw-toothed leaves visible all year round.

Flowers: Yellow composite flowers on tall hollow stems.

Stems: No stem.

Other: The flowers mature into the familiar Dandelion 'clock'. A pompom of seeds borne on white parasols