All parts are edible.
Leaves may be used for salad, like lettuce, or cooked as greens, like spinach. Less bitter in early season.
Buds are excellent in soups and stews, easy to blanch and freeze.
Flowers may be battered and fried as fritters (one egg, one cup milk, one cup of flour, mix well.) Excellent with jam or syrop.
Roots are used for coffee/tea. (Trim and wash, wash, wash, then wash again. Chop/dice/grind roots into little pieces. Spread on cookie sheets. Bake @ 250°F 2 hours or until coffee coloured.) I add a half cup or so to each new can of coffee I open and mix it in, then make coffee as normal. Can be steeped for tea by themselves, or added to other tea ingredients. I make a pot of tea with one tea bag and herbs. Better instructions and recipes here.
Leaves in salad or cooked like spinach. I find them tough and bitter, but that could be my soil. Excellent as a poultice for cuts and scrapes.
Seeds can be ground for flour.
Seeds as rice- I just learned this today.
Entire plant is edible.
Fall- Roots (Rhizomes)- as flour/starch. (Dig, wash, peel, smash, soak in water overnight. Drain off water and floaties. Spread and dry.)
Spring- Stalks- like asparagus. (Pull, wash, cook white portion and tender green parts at base).
Summer- Flower head- while still green, like corn on the cob.
Pollen- flour in the spring. (Shake into paper bag).
Wild Carrot- use root like carrot. Make sure you can tell the difference between wild carrot and poison hemlock before attempting these.
Clover- Best when tender in the spring. Eat leaves raw, in salad, or cooked like spinach.
Flowers can be used to flavour drinks.
Leaves and Stems in salads, or cooked as a side dish. Good in soups and stews.
Stems and Leaves- in salads, omelettes, soups and stews.
Fiddleheads- Early Spring- pick, wash and steam or boil. Good with butter and salt, as a side dish.