The common dandelion though generally considered a garden weed has a long history of medicinal and culinary use. Extracts from all parts of the plant have been used in medicine.
The leaves (dandelion greens) are also valued as a vegetable and are high in vitamins. The young leaves are eaten raw in salads and older leaves cooked similar to many leafy Asian greens and bare some resemblance to mustard greens having a slightly bitter taste. Dandelion root may also be grated and added to salads or dried, roasted and ground to form a coffee substitute.