Jan Berry writes in her delightful free e-book The Nerdy Farm Wife’s Things to Do with Dandelions: “Dandelions are the epitome of cheerful resilience. Though many people inexplicably find them ugly and try to destroy them with harmful herbicides, they are sunny little drops of happiness that offer a multitude of health benefits.
“Young dandelion leaves can be used in salads to add a punch of nutrition. They’re an excellent source of vitamins A, C, and K and help boost the digestion of other foods. The best time to pick dandelion greens, for eating fresh, is early in the spring, before they flower. (However, many people enjoy them after that time as well.)
“I store mine in a plastic bag in the refrigerator without washing, though some people prefer rinsing then storing in a bag. Either way, they should stay fresh for around three days in your crisper drawer.
“Make sure to pick dandelion leaves from unsprayed areas, avoiding those growing in parks or along the edge of a road. Besides fresh salads, you can add them to smoothies. Start with just a small handful and adjust the amount from there, keeping in mind their detoxifying and somewhat laxative properties.
“You can also use them in soups, beans or stir-fry recipes that call for spinach or kale.”