Dandelion has long been used for food by various peoples, it was used by both ancient Chinese and the first settlers in the American continent. Its young leaves and stems containing carotenoids and vitamin B2.
Dandelion is added to salad and borsch, if roasting the roots, they can serve as a surrogate for coffee, dumplings are cooked from the dandelion flowers and wine is made, honey is prepared from the opened buds.
In the name of the dandelion, the peculiarity of the plant itself is reflected - its pubescence can easily be blown away by the wind or by your gentle blow.
