They sell 3 varieties of dandelion seeds at Johnny's (http://www.johnnyseeds.com). I'm not sure if they are improved, but it might be better to grow them than to pull them from a potentially pesticide-laden lawn.

I am never quick enough to get dandelion greens before they grow flowers and turn bitter, and it seems like a waste of money to buy them in the store, or a waste of garden area to plant them.

Luckily, I can pick the yellow flowers and turn the petals into dandelion wine. I've never had it before, but I figure that it is worth a shot. I've got all the brewing equipment (I make beer normally), and the petals are free.

If cultivating dandelions, plant them in a raised bed with plenty of woodchips or sawdust added to the soil, to make it easier to dig out the roots. Dandelion leaves can become tough and bitter when old. To keep them sweeter for salads and teas, remove the older leaves, then cover the plants with a box to keep out the light for several days before using the fresh young leaves.

I have about a zillion dandelion recipes. When I was 'commercial' dandelion was one of my best sellers.

Dandelion Sausage Quiche
1 23cm unbaked pie shell
1 1/2 cups dandelion greens
1 tablespoon margarine
1/2 cup chopped sweet onion
500g Italian sausage meat
1/2 teaspoon honey mustard
1 1/2 cups plus 2 tablespoons shredded Cheddar cheese
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 teaspoon or cumin
3 eggs, beaten
1/2 cup thickened cream

Rinse dandelion greens. Plunge dandelion greens into boiling water and blanch for 30 seconds; drain quickly, then place in ice water. Drain again, then chop. Melt margarine in a large frypan. Saute onions until light brown. Add sausage and fry until cooked through. Drain off grease. Combine dandelion greens and 1/2 cup of the cheese. Stir in mustard, nutmeg, sausage, pepper, cumin, eggs and cream. Mix well. Spread 1 cup cheese in bottom of pie shell. Pour in filling. Sprinkle with remaining 2 tablespoons cheese. Cover crimped pastry edges with foil to prevent burning. Bake at 190C for 30 minutes, until centre is just set. Remove foil during last 5 minutes of baking. Cool for 20 minutes before cutting into wedges.

Dandelion Pesto
2 cups tightly packed dandelion greens
1-2 tablespoons dried herb of choice (basil, thyme, savory, or others)
2-3 cloves garlic, crushed
1 cup sunflower seeds
1/2 cup olive oil
1 cup grated Parmesan cheese

Add each ingredient one at a time in a food processor until completely blended. Drizzle in the olive oil to allow it combine thoroughly. Slow add the parmesan cheese. Fold the mixture into cooked pasta. Add diced black olives, fresh diced Roma tomatoes, diced fresh mushrooms and/or diced zucchini if desired.

Baked Dandelion Balls
2 cups dandelion greens (or other spring greens), chopped
2 cups bread cubes, cut into 3mm pieces
2 large eggs
3/4 cup grated parmesan cheese

Toss greens and bread cubes together. Add eggs and mix. Form into 16-20 ping-pong-sized balls and roll in parmesan to coat. Bake at 220C for 10 minutes, until browned.

Dandelion Flower Muffins
2 cups self raising flour
1/4 cup oil
4 tablespoons honey
salt to taste
1 1/2 cups milk
1/2 cup clipped dandelion flowers (remove bitter green parts)

Combine dry ingredients in one bowl and wet ingredients in another. Add liquid mixture to flour mixture and stir until just mixed. Place in oiled muffin tins and bake at 200C for 20-25 minutes.

Daria thanks for the seed source.. I have to check them out.
Daisy, I've never known there are so many different recipes for dandelion... Thanks... I'll have to wait to get more from the yard to try the dandelion pesto sounds yummy.

Bass

My Grandmother added dandeline leaves to salads. But they're bitter, watch out.