It’s one of the most common plants in the country, so common that an estimated 80 million gallons of pesticides are used every year to eradicate them from our yards. Yet every part of the plant is edible, even the yellow flower.
“I think it’s the most underrated plant in North America,” says Richard Cleveland, a North Carolina-based naturalist. “And it’s good for you too. It’s full of potassium, iron, and vitamin A. It’s a blood purifier, a digestive aid, and has even helped heal liver problems.”
Use the greens for a salad, dry the roots for tea, and make wine from the flowers.
