Nearly everyone living in the northern hemisphere has encountered the dandelion, likely in great number since the herb is a prolific and often invasive plant. Its common name is a testament to its toothed lance-like leaves, which have also inspired the nickname “lion’s tooth.” Bright yellow flower heads are in keeping with membership in the sunflower family, and their round shape are responsible for another common name — priest's crown. While dandelion is a salad herb and vegetable fresh, its dried leaves and roots are made into teas, tinctures and extracts.
Dandelion leaf is the foliage of the sunny-faced common lawn weed sometimes called lion's tooth or wild endive.
The young leaves are eaten fresh as a salad green or vegetable, while the dried leaves are consumed as tea.