A cultivated version of the wild variety is the dandelion usually seen in supermarkets and used as a salad green. The younger, tender leaves of wild dandelion are edible too, but only if you’re sure they haven’t been treated with pesticides. Cook the leaves like spinach or use raw in salads and dress with a strong–flavoured oil such as hazelnut or olive oil. ‘Dandelion’ is derived from the French dents de lion, ‘lions teeth’, referring to its jagged leaves. In France, it’s called pissenlit, referring to the plant’s diuretic qualities.