Dandelion

Here is another example of an old-time vegetable made new-fangled, brought back to life by sophisticated consumers and restaurateurs. The infamous weed has long been stewed with a bit of pork on the back of stoves in the American South, or used for numerous home remedies, or had its root dried and ground to make a chicory-like brew, or had its buds and deep taproot cooked by appreciative foragers, or had comforting wine made from its flowers—but it is only recently that the plant has gained culinary respect.