What is it? Even though it is a pesky lawn and garden weed, the dandelion has a long history of culinary and medicinal uses. It is believed that dandelion got its name from its jagged leaves, which resemble a lion's teeth. Dandelion leaves are high in vitamin C, vitamin A and iron and have been used as a tonic for centuries. The bright green tender leaves are used in spring salads and herbal teas.

How to use: Remove stems, wash in warm water to remove sand or dirt and tear with hands to avoid bruising. Use young tender leaves in salads mixed with other spring greens. Steam older leaves or use in soups.

Look for: Crisp bright green leaves. Avoid yellow, limp, pitted or strong-smelling leaves.

Storage: Wash, trim off stems (discard them) and wrap leaves in wet paper towels. Store in a plastic bag in the refrigerator up to one week.

- Rana Weales

Favorite dark leafy greens

1 bunch dandelion greens

3/4 cup water

1 teaspoon extra virgin olive oil

1/2 whole cumin seeds

1 teaspoon coriander powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Wash the greens, remove the stems and chop coarsely. Add water to a heavy-bottomed frying pan, bring water to a boil. Add the greens to the water, cover and lower the heat to simmer. Cook for 7 to 15 minutes or until the greens are tender. Drain, keep warm and set aside.

Heat the oil in small frying pan over low heat. Add the cumin seeds. When they begin to brown, stir in the coriander. Brown, do not burn. Pour the mixture over the drained greens; mix well. Season with salt and pepper. Serve immediately.

Makes 2 to 4 servings.

- Adapted from The Ayurvedic Cookbook, by Amadea Morningstar with Urmila Desai