I eat a lot of dandelions - greens, the little flower buds, the flowers, the hearts, the roots, and even the stems. They are an amazing plant and they can be real food for regular people! For the greens, the trick is to get the leaves from plants that have grown fast and stress-free. Their leaves can be big, but still tender and tasty. Most of the bitterness is in the central stalk, too, so stripping that out from the older leaves is useful sometimes. Go dandelions!