Part of the sunflower family, the dandelion comes in two main species – one recognised for its yellow flower composed of tiny florets, and the other a fluffy white seed head. But it is the leaves of this perennial plant that you can use in cooking. When foraging in the garden, look for unblemished, young green leaves from land void of pesticides, herbicides or other contaminants. If you harvest leaves before the flower head appears, the overall taste will be less bitter. You can also find dandelion greens at local grocers, which will typically be organic.

These edibles weeds are abundant in vitamins and minerals like vitamin A, C and K, a good source of calcium, potassium and manganese, and rich in iron and antioxidants. This detoxifying leaf is also contains more protein than spinach, and carries anti-inflammatory properties. In folk medicine, the dandelion plant was believed to be a powerful healer, purifying the blood, settling digestion and preventing piles and gall stones. As well as being good for the body, the plant also benefits the earth, with its taproot bringing up nutrients for shallow root plants, and adding minerals and nitrogen to the soil. This wild weed also attracts pollinating insects.

The leaves and buds of the dandelion have traditionally been used in Sephardic, Chinese and Korean cooking, and these days, the flower petals can be used to make dandelion wine, while the roots are ground and roasted to make dandelion coffee. Used in a similar manner to spinach, dandelion greens make an excellent addition to your morning green smoothie. You can also try making a salad like this one with bacon and blue cheese or this warm one with boiled eggs and garlic for spring. Or perhaps try pummelling the greens with pumpkin seeds to make a pesto or simply sautee with pine nuts to remove the bitterness. You can also toss the leaf through pasta and roasted veggies, try your hand at this dandelion and mustard green gnocchi.