Thanks to the record rains, there’s a bumper crop of dandelion greens in our markets and lawns. If you’re bent on digging them up, save the leaves to eat. The slightly bitter greens add nuance to salads and sandwiches. Like all greens, they’re full of vitamins, but especially good for liver health and digestion. Smaller leaves taste sweeter, while larger ones are better briefly sautéed or stir-fried. Feel like a brown thumb when it comes to gardening? Blow the seeds of a cottony dandelion head over your garden and prepare for success.