Leaves are eaten as salad greens or cooked like spinach.
 This is one of the species used in Chinese cuisine as kŭcài (苦菜; lit.
bitter vegetable).
The younger leaves are less bitter and better to eat raw.
Steaming can remove the bitterness of older leaves.
The younger roots are also edible and can suffice as a coffee substitute.
Leaves are eaten as salad greens or cooked like spinach.  This is one of the species used in Chinese cuisine as kŭcài (苦菜; lit. bitter vegetable). The younger leaves are less bitter and better to eat raw. Steaming can remove the bitterness of older leaves. The younger roots are also edible and can suffice as a coffee substitute.
Sonchus oleraceus