Dandelion is not just a pesky weed that ruins perfect lawns. It is a treasure trove of vitamins that has been used in food since ancient times. Our grandmothers cooked jam "like honey" from it, the French add young leaves to salads, the Koreans make kimchi, and the Italians use flowers for tinctures. In 2026, in the era of fascination with wild plants and healthy eating, dandelion is experiencing a renaissance. In this article, we will tell you which part of the plant can be eaten, how to prepare it, and why dandelion deserves a place not only on the lawn but also on your plate.Leaves: Spring Bitterness for HealthYoung dandelion leaves are a favorite delicacy in Mediterranean cuisine. They contain vitamins A, C, K, iron, calcium, potassium, and, importantly, inulin — a prebiotic that nourishes the beneficial gut flora. The taste of the leaves is bitter, reminiscent of arugula or chicory. To reduce bitterness, leaves are collected before flowering (in April-May), while they are light green and tender. Old leaves (with large teeth) are too bitter, they can be blanching in boiling water for 2-3 minutes. Ways of consumption: fresh salads (with egg, bacon, garlic, lemon juice); stewed leaves as a side dish (with onions, carrots, sour cream); filling for pies and omelets. In Italy, dandelion leaves (cicoria) are served with olive oil and Parmesan.Flowers: Sun in a BottleThe bright yellow dandelion baskets are not only beauty but also raw material for sweet preserves. The most famous recipe is "dandelion honey." The flowers (preferably without the green base) are poured with a sugar syrup, cooked with lemon, and get an amber, aromatic mass that resembles honey in consistency and taste (with a floral note). Also, wine is made from the flowers (popular in England and the USA): fermentation with sugar, raisins, orange peel. The wine is light, with a tang. Tinctures on dandelion flowers (on vodka or alcohol) are used as bitters for cocktails or as a cold remedy. Moreover, flow ... Read more