The name dandelion comes from the French dent de lion, meaning “lions tooth,” a reference to the jagged-edge leaves of this noteworthy green that is in the chicory family. These bright green and sometimes red leaves have a bitter, tangy flavor.

Storage: Keep in a plastic bag in your refrigerator.

Preparation: Wash leaves just before using. Pat dry with a towel or use a salad spinner. If the leaves are wilted you can revive them by soaking them in ice water for a few minutes. Dandelion can be eaten raw in salads or cooked like spinach; sauteed or steamed.