Using a trowel, dig deep under the dandelion, lift and gently pull dandelion--root, leaves and all. Wash well. (Cut off the roots and save for dandelion coffee.) In between the roots and the leaves lies the white crown. (Cut off the leaves about 1/2 inch above the crown and save the leaves for salad.)

1 c. dandelion crowns
1 1/2 c. water

UTENSILS:

Sharp knife or scissors
Saucepan

Wash crowns to remove the last bit of grit. Cover and boil five minutes. Pour off water and repeat two more times or until all bitterness is gone. Cook about ten minutes and serve with butter, salt and pepper.