Taraxacum

Dandelion greens, also known as Taraxacum officinale, are the edible leaves of the dandelion plant, which is widely recognized for its bright yellow flowers and puffball seed heads. In Hebrew, they are referred to as שַׂרְדִּי (sardi). In French, they are called pissenlit, and in German, they are known as Löwenzahn. These greens are often used in salads, sandwiches, and as a cooked vegetable, offering a slightly bitter flavor that mellows when cooked. Dandelion greens are highly nutritious, rich in vitamins A, C, and K, as well as minerals like calcium, iron, and potassium. They have been used in traditional medicine for their potential health benefits, including liver detoxification and digestive support. The greens are typically harvested in the spring when they are young and tender, and they can be found in many grocery stores and farmers' markets, particularly in regions where dandelions grow abundantly.