So very common and so very versatile. At this time of year, pick a handful of new fresh leaves of brightest green, trim off the stalks and add to a mixed salad (the leaves are unusual to our palate, but persevere, you will find its worth it!) In France, in the very best restaurants they serve ‘Pissenlit au Lard’. Lardons (bacon cut up very small to you and me) and croutons are fried until crisp, then tossed with fresh dandelion leaves along with a dressing made of the bacon fat and a little white wine (or dry cider) vinegar.
(The French name for dandelion gives us a clue that too many leaves have a diuretic effect!)