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added instructions for dandelions as per James Sites
===When and how to add===
The same basic consideration for spices apply to herbs. Herbs are typically added between the end of the boil and secondary fermentation/aging.
====Dandelions====
The following is provided by James Sites <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1275124485849096/ Post on MTF by James Sites on how to use Dandelions. 04/01/2016.]</ref>:
# Since you want to use the petals only, you want to pick your flowers away from anywhere that sprays and you want to pick them around noon or so, when the flowers are fully open.
# After you pick your flowers you're going to want to depetal them as soon as possible because they will eventually close, making it a more difficult process. If you get a little green with the petals, don't worry about it, as long as most of what you have is the yellow.
# The optimum ratio for dandelion wine is 100 grams of petals per 2 quarts of water. In my last beer I used 760 grams (25.7 oz.) for approximately 5 gallons of water, so about 3/4ths of that amount, with good results. For reference, that amount took me about 2 hours to pick and about 7 hours to depetal. It's an intensive process. Get ready for your fingertips to be dark brown.
# Since you can freeze the petals, you can do this in stages until you have enough to make the tea for your beer.
# After you have gathered enough petals, you want to soak them in hot water for 2 days to make the tea. I just put them into a mashtun and pour boiling water over them and close the mashtun. Stir the petals at least twice a day.
# After the two days, separate the petals from the water (another reason a mashtun is useful) and use it however you want. If you're an extract brewer, you can add extract directly to the water and brew the rest of your beer normally. If you're brewing all grain, I'd use the dandelion tea as sparge water.
==Vegetables==