DANDELION

The whole plant is edible -- the flowers used to make wine, the leaves boiled like spinach or added to salads, and the roots used as a vegetable and as a coffee substitute. The herb is a source of potassium, sodium, phosphorus and iron. The leaves are a richer source of vitamin A than carrots and contain some amounts of vitamins B, C and D.

Dandelion (Urinary) is a member of the sunflower family, native to Europe and naturalized in North America. Its name is a corruption of the French dents de lion, meaning "teeth of the lion." Although gardeners consider it a nuisance, herbalists consider the plant one of the most nutrient-rich in the plant kingdom. 

(refer information from http://www.1001herbs.com/dandelion/)