All parts of the dandelion are edible. But be sure you pick your dandelions where they have not been treated with pesticides or herbicides. Also, do not pick them close to the road because the plants can absorb pollution. Dandelion greens can be eaten raw, steamed, boiled, sautéed or braised. For use in salads, greens should be harvested from new plants while still small and tender. The leaves are rich in potassium, antioxidants, and vitamins A and C., before the first flower emerges. Larger greens tend to be tougher and more bitter, and better suited for cooking.

Dandelion roots can be harvested during any frost-free period of the year and eaten raw, steamed, or even dried, roasted and ground into a coffee substitute. The flowers are best known for their use in dandelion wine, but they also can be added to a salad, made into jellies or dipped in batter to make dandelion fritters.

Medicinally, the dandelion plant has been used as a liver tonic and diuretic. In addition, the roots contain inulin and levulin, starchlike substances that may help balance blood sugar, as well as bitter taraxacin, which stimulates digestion.