As I was crossing a lawn just yesterday, I saw a dandelion glowing in it’s yellow brilliance, and I remembered the last flower that I batter-fried and ate. I think it’s more romantic than tasty, but the dandelion offers a lot to a natural diet. The early season leaves are the best, and late season roots grow larger, but they generally could use a change of water for a second boil to take out the bitterness. It ends up like a pale carrot. Give it a try, and be sure to collect plants in a non-chemically treated area.