Dandelion flowers are the sun and the moon of every wild field in spring, but the whole plant has been a valuable source of food for centuries. Vegetables markets across Europe were filled with this precious herb, easily foraged in every field. Dandelion was not farmed as a vegetable until 1857, when a Montmagny farmer developed an improved variety to supply the market of Paris and its growing population. The resulting cultivar, Vert de Montmagny, which is also listed in Slow Food Ark of taste, is slightly bitter and has a higher yield and a more developed white core with stronger and deeper green leaves than the common variety, making it a perfect choice for cooking.