Color Challenge: Friday Blue -- Dandelion Sky

The cottony seed head of a dandelion is the only part of this plant I don't eat! I love dandelions. Young, tender greens are great in salads, or as tasty substitutes for lettuce on sandwiches. Cooked, they add wonderful flavor to other types of greens, like dock, collards, or spinach. The roots can be boiled or sauteed, seasoned and eaten like tiny bites of potato. They can also be used to make delicious tea that has many health benefits, including anti-oxidant and anti-inflammatory properties.