Nine species of dandelion are native to Alaska. However, the non-native, invasive Taraxacum officinale is most prevalent. The native species tend to have short, narrow leaves, and the bracts (the bitter, leaf-like green under the flower) of the native species cup the flowers while the bracts of the invasive species point downward. While many of us consider dandelions a garden nuisance, they can be a delicious, savory addition to the table. Chef Stacie Miller uses the greens, available in late fall, for a delicious variation on kimchi. Turnip greens or other root greens can be substituted or added.