Quick Search
Dandelion (Taraxacum officinale) has been used in traditional medicine in Europe, North America, and China.
Dandelion (Taraxacum officinale) is widely used in herbal medicine, particularly for its diuretic properties.
Dandelion (Taraxacum officinale) is a commonly used herbal remedy.
CAS Number: 68990-74-9
EC Number: 273-624-9
Molecular Formula: Not applicable to whole plant extract (varies depending on preparation, such as root extract, leaf extract, etc.)
Molecular Weight: Not defined for the whole plant or crude extract
SYNONYMS:
Crepis taraxacum, Leontodon taraxacum, Leontodon vulgare, Taraxacum campylodes, Taraxacum dens‑leonis, Taraxacum mexicanum, Taraxacum retroflexum, Taraxacum subspathulatum, Taraxacum sylvanicum, Taraxacum taraxacum, Taraxacum tenejapense, Taraxacum vulgare
Dandelion (Taraxacum officinale), is a herbaceous perennial flowering plant in the daisy family, Asteraceae.
The common Dandelion (Taraxacum officinale) is well known for its yellow flower heads that turn into round balls of many silver-tufted fruit that disperse in the wind.
These balls are called "clocks" in both British and American English.
The name "blowball" is also used.
The common Dandelion (Taraxacum officinale) grows in temperate regions of the world in areas with moist soils.
They are very hardy plants, able to grow in a variety of environments, and are tolerant of crowding, extremes of temperature, and low moisture.
As a result of this hardiness, in addition to its ability to rapidly propagate itself, the Dandelion (Taraxacum officinale) has become established over a wide range via human activity, originally being native to Eurasia, but can also be found across the Americas, southern Africa, India, Australia and New Zealand as a result of incidental or deliberate introductions.
Dandelion (Taraxacum officinale) is often considered a weed, especially in lawns, but is increasingly being recognised in its native regions as an excellent wildflower for attracting both pollinating insects, and birds that feed on the seeds.
In one study, Dandelion (Taraxacum officinale) ranked as the fourth most important pollen source, after willow, meadowsweet and blackberry.
The leaves, flowers, and roots are sometimes used as food and in herbal medicine.
Dandelion (Taraxacum officinale) grows from (generally unbranched) taproots and produces several hollow, leafless flower stems that are typically 5–40 centimetres (2–15+3⁄4 inches) tall, but sometimes up to 70 cm (28 in) tall.
The stems can be tinted purplish, they are upright or lax, and produce flower heads that are held as tall or taller than the foliage.
The foliage may be upright-growing or horizontally spreading; the leaves have petioles that are either unwinged or narrowly winged.
The stems can be glabrous or sparsely covered with short hairs.
Plants have milky latex and the leaves are all basal; each flowering stem lacks bracts and has one single flower head.
The yellow flower heads lack receptacle bracts and all the flowers, which are called florets, are ligulate and bisexual.
In many lineages, the seeds are mostly produced by apomixis, notwithstanding the flowers are visited by many types of insects.
The leaves are 5–45 cm (2–17+3⁄4 in) long and 1–10 cm (1⁄2–4 in) wide, and are oblanceolate, oblong, or obovate in shape, with the bases gradually narrowing to the petiole.
The leaf margins are typically shallowly lobed to deeply lobed and often lacerate or toothed with sharp or dull teeth.
The calyculi (the cuplike bracts that hold the florets) are composed of 12 to 18 segments; each segment is reflexed and sometimes glaucous.
The lanceolate shaped bractlets are in two series, with the apices acuminate in shape.
The 14–25 millimetres (1⁄2–1 in) wide involucres are green to dark green or brownish-green, with the tips dark grey or purplish.
The florets number 40 to over 100 per head, having corollas that are yellow or orange-yellow in colour.
The fruit, called cypselae, range in colour from olive-green or olive-brown to straw-coloured to greyish, they are oblanceoloid in shape and 2–3 mm (1⁄16–1⁄8 in) long with slender beaks.
The fruit have 4 to 12 ribs that have sharp edges.
The silky pappi, which form the parachutes, are white to silver-white in colour and around 6 mm wide.
Plants typically have 24 or 40 pairs of chromosomes, while some have 16 or 32 pairs.
A sure sign of spring is Dandelion (Taraxacum officinale) in bloom.
This ubiquitous yellow flower seems to spring up overnight to create a cheerful floral display followed by billowy seed heads floating on long stalks above the ground.
The word “Dandelion (Taraxacum officinale)” means “lion’s tooth,” probably a reference to its jagged leaves.
Dandelion (Taraxacum officinale), a common plant of grassland and cultivated ground, is native to Eurasia but has naturalized in all parts of the Northern Hemisphere thru USDA Zone 3.
Most people are less than enchanted with Dandelion (Taraxacum officinale)– particularly when they’re more numerous than the grass in a home lawn.
But Dandelion (Taraxacum officinale) is actually cultivated in some places, and used for both food and herbal remedies.
Dandelion (Taraxacum officinale) is a good colonizer that is excellent at dispersing its prolific seeds.
Dandelion (Taraxacum officinale) is a short-lived perennial that will grow just about anywhere, regardless of soil conditions, but rich soil will improve its growth.
They withstand frost and freezes and tolerate crowding.
Heat and insufficient moisture will cause the leaves to get bitter, but it won’t kill the plant.
The lance shaped leaves grow in a rosette, emerging early in the spring from the crown.
Individual leaves may be entire or lobed, with the toothed lobes anywhere from shallowly to deeply incised.
Different lobe patterns may occur on the same plant.
The rosette of leaves can be a food plant for the caterpillars of some butterfly and moth species.
A flush of bright yellow flowers are produced very early in the spring.
Even though its flowers are more conspicuous early in the season, it will bloom almost throughout the year.
Each solitary inflorescence consists of numerous ray and disc flowers borne together in a daisy-like flower on the end of a smooth, hollow stalk.
The stem contains milky latex sap.
The length of the flower stalk varies considerably depending on the conditions.
The flowers are utilized by bees and other pollinators and can be an important nectar source early in the season when few other flowers are blooming.
The flowers are followed by the distinctive globe-shaped seed heads.
Each seed has a pappus, a feathery parachute of soft, white hairs that makes it easily carried by the wind.
Each plant can produce up to 20,000 viable seeds.
Dandelion (Taraxacum officinale) can also reproduce vegetatively from pieces of tap-root, with the upper sections of the root having greater viability.
The deep tap-root, up to 3 feet long (but usually 6–12”), allows Dandelion (Taraxacum officinale) to survive drought and competition with other weeds.
Depending on your perspective, Dandelion (Taraxacum officinale) is either a weed or wild vegetable that is more nutritious than broccoli and spinach.
Though never cultivated as a vegetable in Europe, plants were brought to market in England in the 19th century when lettuce and endive were scarce.
Dandelions (Taraxacum officinale) also appear on the menu in some locations.
In Catalonia, pheasant or duck is often prepared with Dandelions (Taraxacum officinale) in the fall (el faisà o l’ànec amb queixals de vella).
In Macedonia, Radíkia Me Rízi Tis Kyrías Agápis is a dish of Dandelion (Taraxacum officinale) and chicory cooked with rice and pine nuts.
Nearly all parts of this plant can be eaten.
Regardless of which part you intend to eat, make sure the Dandelions (Taraxacum officinale) have not been treated with chemicals and wash them thoroughly to remove all soil and insects from the underside of the leaves or roots.
The leaves, which are high in calcium, potassium, and iron, are best when they are young and tender, and are most flavorful in early spring before the first flower buds appear.
The roots can be eaten as a vegetable with a turnip-like flavor if dug in early spring.
Be cautious of ingesting too many roots as they are reported to be both a diuretic and a laxative.
Blossoms, too, can be eaten fresh and are sweetest when picked early in the season.
They should be used immediately after picking because the flowers will close up quickly.
Dandelion (Taraxacum officinale) sap contains latex, so some people may be allergic to dandelions.
Anyone allergic to latex should also avoid handling fresh Dandelions (Taraxacum officinale) because of the latex in sap.
Should you actually want to grow Dandelion (Taraxacum officinale) intentionally, sow the seeds on the soil surface or slightly covered from early spring (4–6 weeks before last frost) through late summer.
They should germinate in ten days at 55ºF.
Space the plants six to nine inches apart in rows twelve inches apart.
You can also get a head start by sowing in early spring in a cold frame or indoors, then transplanting the seedlings into individual pots when they are large enough to handle (but use a pot deep enough to accommodate the tap root), and then plant them out in early summer.
It’s essential to pick the flower heads, not only to keep the plant’s energy going to root and leaf production, but also to spare yourself future weeding.
Your crop should be ready in 85 to 95 days.
Check your local regulations before sowing your crop; in some places (e.g. Pueblo, Colorado) it is illegal to grow Dandelions (Taraxacum officinale)!
Commercial seed is available but difficult to find in the U.S.
It’s probably easiest to just harvest your own seed from plants in your own yard or a neighboring field.
(There are supposedly are some named varieties with larger, more tender and less bitter leaves, but they don’t show up in any web searches.)
No matter how many dandelions (Taraxacum officinale) leaves and flowers you pick to eat early in the season, this probably won’t be sufficient to control their spread in your yard.
Dandelions (Taraxacum officinale) are generally only a problem in lawns that are not growing vigorously enough to out-compete the weeds.
The first step in Dandelion (Taraxacum officinale) control is to create a thick, healthy lawn that will prevent dandelions (and other weeds) from getting started in the first place.
If you are having a Dandelion (Taraxacum officinale) issue, perhaps the lawn needs more fertilizer or the soil is too compacted or the grass has not been mown at the proper height.
If there are only a few Dandelions (Taraxacum officinale) in an area, mechanical control may be the best option.
Use a digging stick or other garden tool that can be inserted into the ground along the Dandelion (Taraxacum officinale) root to pop the dandelion and at least 2–3” of its root out of the ground.
Plants will regenerate from root pieces, particularly from the top half of the root, so try to pull as much of the root out of the ground as possible.
Broadleaf weed killers, such as 2,4-D, dicamba, and MCPP, in the common “weed & feed” fertilizer mixtures will kill Dandelions (Taraxacum officinale) whenever the plants are actively growing.
Spot treating individual plants that occur sporadically throughout the yard may be more effective than broadcast treatments in well managed lawns.
Although late summer and early fall is the best time to control Dandelions (Taraxacum officinale), spring applications of 2,4-D will have some effect.
Dry granular formulations must be applied to wet grass and weeds; the material is only effective if it sticks to the leaves.
Liquid formulations can be applied anytime but choose a calm day so the material will not blow or drift onto other plants.
Remember that broadleaf weed killers will kill many plants, not just weeds.
Dicamba is absorbed through the root system of plants, so keep products containing this herbicide away from shallow-rooted trees and shrubs to prevent injury.
Regardless of the product, read the label and mix and apply according to the directions.
Herbicides containing the active ingredient glyphosate are not the best choice for Dandelion (Taraxacum officinale) control.
The chemical quickly knocks back the leaves, but doesn’t kill the root.
The plant that regenerates often has a group of weak stems coming back from the root, that break off easily, making it even more difficult to dig out.
Although late summer and early fall is the best time to control dandelions, spring applications of 2,4-D will have some effect.
Dry granular formulations must be applied to wet grass and weeds; the material is only effective if it sticks to the leaves.
Liquid formulations can be applied anytime but choose a calm day so the material will not blow or drift onto other plants.
Remember that broadleaf weed killers will kill many plants, not just weeds.
Dicamba is absorbed through the root system of plants, so keep products containing this herbicide away from shallow-rooted trees and shrubs to prevent injury.
Regardless of the product, read the label and mix and apply according to the directions.
Herbicides containing the active ingredient glyphosate are not the best choice for dandelion control.
The chemical quickly knocks back the leaves, but doesn’t kill the root.
The plant that regenerates often has a group of weak stems coming back from the root, that break off easily, making it even more difficult to dig out.
Dandelions (Taraxacum officinale) are valued for their nutritious leaves, roots, and flowers.
The leaves are eaten raw or cooked but have a bitter flavour, especially as they age.
Young leaves are more tender and less bitter, making them more suitable for salads.
Blanching the leaves (covering the plant to exclude light) can reduce the bitterness, though it also decreases their vitamin and mineral content.
Dandelion (Taraxacum officinale) leaves are highly nutritious, offering protein, carbohydrates, calcium, potassium, vitamins A, B1, B2, and C.
The roots are eaten raw or cooked, with a flavour similar to turnips, though bitter.
They can be dried and roasted to make a caffeine-free coffee substitute.
Dandelion (Taraxacum officinale) flowers are eaten raw or cooked.
Unopened flower buds are made into fritters or preserved in vinegar as a caper substitute.
The native range of Dandelion (Taraxacum officinale) is Macaronesia, Europe to Siberia, and NW. Africa.
Harvesting: Leaves are harvested from early spring to late autumn, roots are typically harvested in late autumn, and flowers are harvested from early spring to early summer.
Bloom Color: Yellow.
Main Bloom Time: Early summer, Early spring, Late summer, Late spring, Mid summer, Mid spring.
Form: Spreading or horizontal.
Dandelion (Taraxacum officinale) is an edible, herbaceous perennial wildflower or weed in the daisy family (Asteraceae) and native to Eurasia.
The common name Dandelion (Taraxacum officinale) comes from the French dent de lion, which translates to "lion's tooth," referring to the deep green leaves that are toothed.
Dandelion (Taraxacum officinale) grows in full sun and forms a deep taproot that can break up compact soils.
Dandelion (Taraxacum officinale) is fast-spreading, generally by seed, and once established is not affected by pre-emergent herbicides.
Dandelion (Taraxacum officinale) provides nectar and pollen to honey bees and other beneficial insects, which is particularly important in early spring when it is one of the only plants in bloom.
The leaves and bright, yellow flowers are used in salads and stir-fries as well as jams, wines and teas.
Young leaves are best for raw eating and older leaves are better cooked.
Roots are roasted and were used as a coffee alternative during World War II.
Dandelion (Taraxacum officinale)’s milky latex sap has also been used medicinally.
The seed head is a beautiful puffball and delights young and old when they blow on it to disperse the seed.
Dandelion (Taraxacum officinale) is not generally cultivated in the home landscape.
However, left to grow in lawns and naturalized areas, Dandelion (Taraxacum officinale) provides a bright accent.
Dandelion (Taraxacum officinale) can also be planted in mass in an edible garden.
Dandelion (Taraxacum officinale) is a common wildflower and garden 'weed' with bright yellow flowers and long, toothed green leaves.
After flowering, fluffy seedheads known as 'Dandelion (Taraxacum officinale)clocks' develop.
Dandelion (Taraxacum officinale)'s a fantastic wildlife plant – its flowers are 'composite', meaning they comprise lots of individual florets, each with its own store of nectar and pollen.
They bloom early and late in the year when little else in flower, so are therefore an important source of food for insects.
Dandelion (Taraxacum officinale)'s leaves are eaten by the caterpillars of several moths, along with other 'leaf munchers' like leaf miners.
Dandelion (Taraxacum officinale)'s seeds are eaten by goldfinches and other birds.
In gardens, Dandelion (Taraxacum officinale) is usually regarded as a weed, however more and more gardeners are embracing wilder gardens and letting dandelions flower around the edges of their plots.
An evergreen herbaceous perennial with upright purple stems and upright or horizontal dark green basal foliage growing from a main taproot.
Yellow flower heads change into silvery, wispy, tufted seed heads or 'Dandelion (Taraxacum officinale) clocks' which disperse in the wind.
Considered a weed in some situations, the leaves, flowers and roots can be used in herbal medicine or as food, and the flowers attract pollinators.
Dandelion (Taraxacum officinale) is a sunny, subtle, yet incredible plant that has been used for thousands of years in Traditional Chinese Medicine and is mentioned in traditional Arabian medicine in the tenth century.
Dandelion (Taraxacum officinale) has been used for centuries in traditional medicine practices all over the world as a restorative tonic, edible food, and in herbal beers and wines.
Dandelion (Taraxacum officinale) bears a sun-yellow flower head (which is actually composed of hundreds of tiny flowers) typical of the Asteraceae family, that closes in the evening or during cloudy weather and opens back up in the morning, much like its cousin calendula.
When the flower is closed, to some, Dandelion (Taraxacum officinale) looks like a pig's nose, hence one of its names, 'swine's snout.'
Dandelion (Taraxacum officinale) is a perennial herb with deeply cut leaves that form a basal rosette, somewhat similar to another family member, the wild lettuce, and has a thick tap root which is dark brown on the outside and white on the inside.
Dandelion (Taraxacum officinale) is native to most of Europe, Asia, and northern Africa, naturalized all over the world, and commonly found growing alongside roads and in lawns as a common weed.
Dandelion (Taraxacum officinale) is produced commercially in Bulgaria, Hungary, Poland, Romania, the former Yugoslavia, and the United Kingdom.
However, Dandelion (Taraxacum officinale) grows practically everywhere, and is wild collected in a variety of climates, even in the Himalayas up to about 12,000 feet, where it is often gathered for use in Ayurvedic medicine (the traditional healing system of India).
Dandelion (Taraxacum officinale) will grow anywhere, but will produce more substantial roots in moist, rich, deep soil.
Dandelion (Taraxacum officinale) contain potent antioxidants.
Dandelion (Taraxacum officinale) contains potent antioxidants, which may explain many of its medicinal properties.
Antioxidants are compounds that help neutralize free radicals — molecules that are a product of your metabolism but contribute to chronic disease risk if levels get too high in your body.
Therefore, antioxidants are crucial for your overall health.
Dandelion (Taraxacum officinale) contains high levels of the antioxidant beta-carotene, which may protect against cell damage and oxidative stress.
Dandelion (Taraxacum officinale) is also rich in another type of antioxidant called polyphenols, which are found mainly in the flowers but occur in the roots, leaves, and stems.
Dandelion (Taraxacum officinale) is found throughout mild climates of the northern hemisphere.
Dandelion (Taraxacum officinale) contains chemicals that might decrease swelling, increase urine production, and prevent crystals from forming in the urine that could lead to infections in the kidneys and urinary tract.
People use Dandelion (Taraxacum officinale) for conditions such as swollen tonsils, kidney infections, UTIs, and many others, but there is no good scientific evidence to support these uses.
Dandelion (Taraxacum officinale) plants are highly nutritious.
From root to flower, dandelions are highly nutritious plants loaded with vitamins, minerals, and fiber.
Dandelion (Taraxacum officinale) greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K.
Dandelion (Taraxacum officinale) also contains vitamin E, folate, and small amounts of other B vitamins.
Dandelion (Taraxacum officinale) greens provide several minerals, including iron, calcium, magnesium, and potassium.
Dandelion (Taraxacum officinale) compounds may reduce cholesterol and triglyceride levels.
Some compounds in Dandelion (Taraxacum officinale), found in the roots, leaves, seeds, and flowers, may decrease triglyceride and cholesterol levels, which are key risk factors for heart disease.
Some of the polyphenols in Dandelion (Taraxacum officinale), such as flavonoids and hydroxycinnamic acid derivatives, may have cholesterol and triglyceride-lowering properties.
USES and APPLICATIONS of DANDELION (TARAXACUM OFFICINALE):
Culinary uses of Dandelion (Taraxacum officinale): Leaves as salads, stir-fries; flowers in wine/jam; roots roasted as coffee substitute.
Herbal remedies uses of Dandelion (Taraxacum officinale): Teas, tinctures, supplements, capsules addressing digestion, liver, kidney health, mild laxative support.
Industrial uses of Dandelion (Taraxacum officinale): Flower dyes; latex used as natural glue.
Herbal medicine: Dandelion (Taraxacum officinale) has been used in traditional medicine in Europe, North America, and China.
The flowers are used in the preparation of herbal teas and wine.
Dandelion (Taraxacum officinale) tea is made from the leaves and roots.
Dandelion (Taraxacum officinale) is widely used in herbal medicine, particularly for its diuretic properties.
Due to its high potassium content, Dandelion (Taraxacum officinale) helps replace potassium lost during diuretics.
The plant has laxative, digestive stimulant (stomachic), hepatic, depurative, and tonic effects.
Dandelion (Taraxacum officinale) root is beneficial for treating liver and digestive disorders, while the leaves are used to promote urine production and cleanse the body.
Dandelion (Taraxacum officinale) is a commonly used herbal remedy.
Dandelion (Taraxacum officinale) is especially effective and valuable as a diuretic because it contains high levels of potassium salts and therefore can replace the potassium that is lost from the body when diuretics are used.
All parts of the plant, but especially the root, are slightly aperient, cholagogue, depurative, strongly diuretic, hepatic, laxative, stomachic and tonic.
The root is also experimentally cholagogue, hypoglycaemic and a weak antibiotic against yeast infections.
The dried root has a weaker action.
The roots can be used fresh or dried and should be harvested in the autumn when 2 years old.
The leaves are harvested in the spring when the plant is in flower and can be dried for later use.
A tea can be made from the leaves or, more commonly, from the roots.
Dandelion (Taraxacum officinale) is used internally in the treatment of gall bladder and urinary disorders, gallstones, jaundice, cirrhosis, dyspepsia with constipation, oedema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne.
Dandelion (Taraxacum officinale) has an antibacterial action, inhibiting the growth of Staphylococcus aureus, Pneumococci, Meningococci, Bacillus dysenteriae, B. typhi, C. diphtheriae, Proteus etc.
The latex contained in the plant sap can be used to remove corns, warts and verrucae.
The latex has a specific action on inflammations of the gall bladder and is also believed to remove stones in the liver.
A tea made from the leaves is laxative.
The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Taraxacum officinale for dyspepsia, urinary tract infections, liver and gallbladder complaints, appetite loss.
Natural Dyes: The root of the Dandelion (Taraxacum officinale) gives various shades of red, while the flower will give shades of wheat and yellow.
Dandelion (Taraxacum officinale) is useful to people, too.
Used for centuries as a diuretic (The French word for dandelion is pissenlit, which means "pee the bed."), Dandelion (Taraxacum officinale)'s leaves can be steeped in hot water to make tea and its flowers can be used to make dandelion wine.
Dandelion (Taraxacum officinale)'s leaves work well in salads and its long taproot can be dried and used as an alternative to coffee.
Dandelion (Taraxacum officinale) was traditionally used in many systems of medicine to support digestive and gastrointestinal health.
Additionally, Dandelion (Taraxacum officinale) was traditionally used to support liver health, healthy urinary function and has mild diuretic action.
-Culinary Use of Dandelion (Taraxacum officinale):
The young raw leaves can be used in salads or cooked as a vegetable like spinach.
Dandelion (Taraxacum officinale) blossoms add a hot, sunny flavour to salads.
The leaves make a good tonic tea, whilst the roots make a rather nice, caffeine free coffee substitute.
In Catalonia pheasant or duck is often prepared with Dandelions (Taraxacum officinale), (el faisà o l'ànec amb queixals de vella) and in Macedonia Radíkia Me Rízi Tis Kyrías Agápis is a dish of Dandelion (Taraxacum officinale) and chicory cooked with rice and pine nuts.
-Rabbit Food uses of Dandelion (Taraxacum officinale):
Do not feed rabbits any form of lettuce as this can make a rabbit very ill.
If a rabbit goes off their food, more often than not they will eat the Dandelion (Taraxacum officinale) leaf which will stimulate their appetite.
The flower acts as a good tonic.
The leaves can have a laxative affect, so feed in moderation.
-Beverages uses of Dandelion (Taraxacum officinale):
Dandelion (Taraxacum officinale) is the perfect partner to burdock in that classic drink dandelion and burdock.
If you’re reluctant to eat the blossoms, try the following Dandelion (Taraxacum officinale) cordial recipe, serving this on ice with lemon, or mix with hot water and honey to soothe coughs.
Harvest 2 to 3 cups Dandelion (Taraxacum officinale) blossoms, 2/3 cup sugar, rind of ½ lemon, 1 quart vodka.
Cut off green bottoms of unwashed blossoms.
Mix all ingredients and put in a jar, capping and storing in a dark place.
Shake daily to dissolve sugar.
After two weeks, strain through filter paper and store in a bottle with a tight fitting cap.
-Food and drink uses of Dandelion (Taraxacum officinale):
Dandelion (Taraxacum officinale) leaves are eaten as a green vegetable, similar to spinach, although notably more bitter.
Dandelion (Taraxacum officinale) flowers are turned into a liquid and used to flavour drinks such as dandelion wine.
Dandelion (Taraxacum officinale) roots can be roasted and ground as a coffee substitute.
-Health uses of Dandelion (Taraxacum officinale):
Dandelion leaves are a rich source of vitamin A and K.
Dandelion functions as a diuretic, and has been used in traditional Chinese and Native American medicines for this effect.
-Diuretic uses of Dandelion (Taraxacum officinale):
The diuretic properties of Dandelion (Taraxacum officinale), believed to be a result of the plant's high potassium content, have been well described.
The leaves of the common Dandelion (Taraxacum officinale) have been used as a diuretic in traditional Chinese medicine for approximately 2,000 years, with other regions of the world using the plant in the same way.
In French, a common name for Dandelion (Taraxacum officinale) is pissenlit, "a colourful description of its diuretic activity".
A study conducted in 2009 noted "promising" results regarding these diuretic properties, but that further studies would need to be conducted into the plant's efficacy.
-Other uses of Dandelion (Taraxacum officinale):
Yellow dyes can be obtained from the flowers, but little colour can be obtained from the roots of the plant.
The latex can be used as a kind of glue.
-Research uses of Dandelion (Taraxacum officinale):
Since asexually-reproducing Dandelions (Taraxacum officinale) produce genetically identical offspring, they are often useful as subjects for scientific research.
For example, Dandelions (Taraxacum officinale) are used in studies where genetic differences between subjects needs to be minimal.
-Uses of Dandelion (Taraxacum officinale):
The plant has several culinary uses.
The flowers are used to make Dandelion (Taraxacum officinale) wine.
The greens are used in salads.
The roots have been used to make a coffee substitute (when baked and ground into powder).
The plant was used by Native Americans as a food and medicine.
PHYSICAL CHARACTERISTICS OF DANDELION (TARAXACUM OFFICINALE):
Dandelion (Taraxacum officinale) is a PERENNIAL growing to 0.5 m (1ft 8in) by 0.3 m (1ft) at a fast rate.
Dandelion (Taraxacum officinale) is hardy to UK zone 5 and is not frost tender.
Dandelion (Taraxacum officinale) is in flower from April to May, and the seeds ripen from May to June.
The species is hermaphrodite (has both male and female organs) and is pollinated by Insects, Apomictic (reproduce by seeds formed without sexual fusion).
The plant is self-fertile.
Dandelion (Taraxacum officinale) is noted for attracting wildlife.
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil.
Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very alkaline soils.
Dandelion (Taraxacum officinale) can grow in semi-shade (light woodland) or no shade.
Dandelion (Taraxacum officinale) prefers moist soil.
Dandelion (Taraxacum officinale) can tolerate maritime exposure.
FRUIT, DANDELION (TARAXACUM OFFICINALE):
Fruit is a dry seed, olive green, dull brown or grayish, with a tuft of white to grayish brown hairs to carry it off in the wind.
NOTES OF DANDELION (TARAXACUM OFFICINALE):
This is without a doubt the most commonly encountered and widely recognized Dandelion (Taraxacum officinale) species across all age groups and skill levels.
It might be so assumed everyone can identify it that one might describe it simply as "It's a Dandelion (Taraxacum officinale)!"
Linked by a strong cultural history and legacy from salad greens, tea from roots, wine from flowers, yellow prairie sod roofs to #1 hated lawn weed, Europeans have spread this species globally and while very aggressive in human impacted sites it is not overly aggressive in high grade habitat, yet can be expected just about anywhere, as I've found it deep in some of the darkest northern cedar bogs.
My grandmother was a devout teetotaller who made Dandelion (Taraxacum officinale) wine for medicinal purposes.
It was literally so terrible tasting (recognizing some do a better job than others) it was a strong incentive to not complain about any discomfort in her presence.
The common name comes from the French “dent de lion”—tooth of lion—referring to the sharp leaf lobes.
There is a Red-seeded Dandelion (Taraxacum erythrospermum) that is largely indistinguishable from Dandelion (Taraxacum officinale), but several characteristics, all somewhat obscure except one, set them apart.
Red-seeded Dandelion (Taraxacum officinale) typically has smaller flowers, rarely over 1 inch across and more consistently deeply lobed leaves, the lobes more triangular to lance-like and consistent in size than Common Dandelion (Taraxacum officinale), with the lobe at the tip being approximately the same size as those along its length, though Common Dandelion (Taraxacum officinale) leaves may also have this appearance.
The phyllaries on Red-seeded Dandelion often have a small protuberance just below the tip, where they are rarely present on Common Dandelion (Taraxacum officinale).
But easily, when fruits are present, Red-seeded Dandelion seeds are clearly red or in variations of purple or brown compared to the dull brown or greenish brown seeds of the more common T. officinale.
It’s easy to dismiss Dandelions (Taraxacum officinale) as ‘just weeds’ since they have a habit of growing where we don’t want them.
But the common Dandelion (Taraxacum officinale) has actually been used as a food source, a medicine and a companion plant in many gardens.
Transforming from bright yellow, multi-petalled blooms to spherical white clusters of parachute-bearing seeds, Dandelions (Taraxacum officinale) are equally at home in urban and rural environments.
Scientists are still divided on how best to categorise Dandelions (Taraxacum officinale), as they can be broken down into microspecies based on their DNA.
The name ‘Dandelion (Taraxacum officinale)’ comes from the French dent de lion, which means lion’s tooth, referring to the jagged edges of its leaves.
PLANT DESCRIPTION OF DANDELION (TARAXACUM OFFICINALE):
The common Dandelion (Taraxacum officinale) grows between 5 to 50 cm tall, on long, hollow, green stems, which are either smooth or covered in short hairs.
The leaves grow from the base of the stem, between 5 to 50 cm long and 1 to 10 cm wide.
They are an oblong shape with varying serrated edges.
The flowers, which grow at the very top of each stem, are comprised of many small florets, which are a bright yellow in colour.
When pollinated, numerous seeds form at the top of the stem.
These seeds are greyish brown, oblong, and have a silky pappi (structures shaped like a parachute to help with wind distribution).
When together on the stem, pappi give the impression of a white orb.
