Though historically considered a weed by the Victorians (no Victorian flower meaning has been given to this flower), the dandelion has historically been valued by the peasant class as an edible with medicinal properties and is gaining popularity as a medicinal and health food in modern day.

All the parts of the plant, the flowers, leaves, and roots can be eaten.

The leaves of these plants are rich in vitamins A, C and E, calcium, magnesium, potassium, iron and fiber. Fresh dandelion greens and roots have anti-oxidant properties.
Dandelion tea is believed to be beneficial for the liver and digestive system, stimulating liver and digestive functions. The leaf is kindred to the kidney. The root for helping the liver root out impurities.