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Edible parts
- Leaves (year-round, softest in spring)
- Flowers (spring/summer)
- Root (autumn/winter)
Recognition
- Deeply lobed leaves in ground-level rosette
- Hollow stem with white milky sap
- Single yellow flower on hollow stalk
- White seed ball after flowering
Preparation tips
- Young leaves raw in salad — bitter but tasty
- Flowers as garnish or fried
- Roast and grind root as coffee substitute
- Blanching leaves reduces bitterness
Medicinal use
- Liver stimulating, gallbladder
- Powerful diuretic — folk name means 'bedwetter'
- Rich in vitamins A, C, K and potassium
- Root tea as prebiotic
Never eat a plant you can't identify with certainty. If in doubt, leave it.
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