Oh cool I tried dandelion root as a tea and didn't like it much but I think I need to try it again. We dried it, ground it, and ran it through a french press. Is that similar to what you did?

We pick the leaves early in the season (March/April in Colorado) and they're not too bitter and work great sauteed, or raw in a wrap. We also put extra in freezer bags, freeze them, then blend them up in a shake and that's pretty good. Because of the shape of the plant I found that it collects dirt really easily, so picking a more mature plant is not only more bitter but also tougher to get all the gunk off the leaves.

The heads are good too. Let the dandelion bloom, then as soon as the blooms close again we go out and pick them. I tend to just eat them as I'm doing other things in the yard but they keep for a little while in the fridge too. I threw some in a stir-fry once and it was pretty good. They're juicy, slightly sweet, and maybe a little nutty. Wait too long though and it's just fluff on the inside which doesn't taste that great.

One year we picked the flowers while they were still yellow and dried them, then we baked them into cookies. It was a lot of picking but it tasted pretty good.

Yes - actually I use store bought rather than homemade, the brand is Cotswold (here in the UK) and I suspect it's pretty expensive for what you get, probably because of the processing involved. Interesting to hear of the uses, I'm going to try it this year - there will be no shortage of dandelions in our yard. Culturally here there's a bias against eating dandelion, as a child I had it drummed into me that touching one will make you wet the bed!