Dandelion, herb

• Taraxacum officinalis. Perennial.
• This strain forms lush heads of leaves that will rival your favorite lettuce. The leaves are tender, fleshy and dark green.
• The plants spread up to 2 ft and the vitamin rich leaves can be eaten raw, boiled, stir fried and used in soup.
• The roots can be eaten raw, cooked or roasted and made into a coffee substitute.
• The flowers can be used to make fritters, tea and dandelion wine.