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Dandelion is one of those wonderful herbs in that it is not only it is universally found, but the whole plant can be used effectively. The roots, leave, stems and flowers can all be used. Dandelion is unusual in that it's effects are dependant on the time of season you harvest and the environmental factors under which it grows. For example, the raw leaves are much less bitter and "sweeter" in the spring than they are in the Fall. It is so individual, that no two preparations of this plant will be identical. With that in mind, I urge you to use those dandelions in local growing proximity (which should not be hard to do), for best results.  You can dry and grind the long tap roots and feed to your poultry in the winter mixed in their feed. It will add weight to them to help keep them warm. Poultry will also eat the raw root and you can give them that along with the whole plant to eat when fresh.   At the top of the root and the base of the stem,you will find milky sap that is known as latex, which will coagulate on exposure to air. It is a complex emulsion in which proteins, alkaloids, starches, sugars, oils, tannins, resins and gums are found. My poultry seems to really love the latex and they they will eat it readily if you break open the plant at this point.    Dandelion leaves can be fed fresh or dried. The fresh or dried can be made into a tea and a nice addition during winter for good effect on the hepatic system for food digestion. This can give needed support during the cold winter months.  Ready to make seed. To keep the plant population going, it is best to harvest after this point!  Poultry love the hollow stalks, and will suck them up just like a peice of spaghetti. They are juicy and tender, and a favorite part of the plant they love to eat. 
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