Dandelion gets its name from the French dent de lion, which means
“lion’s tooth” and is a reference to the toothed edge of the leaf. Other
characteristics, such as the bright yellow flower heads that turn to
face the sun in summer that later become puff balls that scatter seeds
in the wind, are responsible for various other nicknames for the plant,
including clocks, priest's crown, blowball and puffball.
The bitter flavor of the leaf is enjoyed fresh as a salad green and
dried as a tea, although the latter is also used to add earthy flavor to
cooked foods. Dandelion leaf has a lot to offer in terms of nutrition,
including several antioxidant compounds, vitamins A, B, C, D and K and
the minerals calcium, potassium, phosphorus, zinc and iron.
