Dandelion. The name is derived from the French " Dent de lion" or " lion's tooth," from the likeness supposed to be observed between the canine tooth of the lord of the forest, and the strap-shaped florets of the dandelion, or from the tooth-like margins of the leaves. The flower is peculiarly sensitive to atmospheric changes. In spring the leaves are used as salad, and in Franco the blanched'leaves are eaten with bread and butter. The root dried and roasted makes excellent chicory, and much resembles coffee.