Dandelion
Taraxacum officinale
Description
Dandelion leaves have a jagged edge, grow close to the ground,
and are seldom more than 20 centimeters long. Its flowers are
bright yellow. There are several dandelion species.
Habitat and Distribution
Dandelions grow in open, sunny locations throughout the Northern
Hemisphere.
Edible Parts
All parts are edible. Eat the leaves raw or cooked. Boil the
roots as a vegetable. Roots roasted and ground are a good coffee
substitute. Dandelions are high in vitamins A and C and in calcium.
Other Uses
Use the white juice in the flower stems as glue.
Steve's notes:
Dandelion roots used to be eaten in the spring as a blood-cleanser.
They seem to have a beneficial effect on the liver. They also
have been reported to lower blood sugar and cholesterol levels.
The leaves are most palatable in the spring, but get bitter
later. Leaves found in the shade, or growing under dead grass
and tree leaves may be less bitter. They are full of vitamins,
including vitamins A, C, E and B-complex. They are also rich
in iron, calcium and potassium.
We used to rinse the flowers, dip them in flour, and fry them,
for a mushroom-like treat. They can also be thrown in a salad
if they are not too bitter.
The seeds are edible, and can be ground into flour.
It is said that the milky juice of the dandelion, if applied
several times daily for a week, can remove warts.
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