Young leaves are used in salads. Roots are roasted for a coffee substitute. Roots and leaves are a blood cleanser, diuretic and liver stimulant.  Dandelion has been used for its nutritional value in addition to other uses including diuresis, regulation of blood glucose, liver and gall bladder disorders, appetite stimulation, and for dyspeptic complaints.

The dandelion is a weedy composite plant with a rosette of leaves radiating from its base. The stem is smooth and hollow and bears a solitary yellow head consisting solely of ray flowers, which produces a cluster of numerous tiny, tufted, single-seed heads. The plant has a deep taproot. The leaves may be nearly smooth-edged, toothed or deeply cut; the toothed appearance gives rise to the plant's name (dent-de-lion means “lion's tooth” in French).

This perennial plant can reach 20 inches in height. It grows wild in most parts of the world and is cultivated in France and Germany.  Harvest in about 95 days to leaf harvest, 365 days to root. Germination rate about 80% or better.

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