Dandelion

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Botanical name: Taraxacum officinale

Common names: Dandelion

Characteristics

  • Perennial herb that grows in grassland, meadow, river banks, roadside, etc
  • Leaves: Tooth-resembling leaves in a basal rosette that can be eaten as a salad. The shape of the leaf is the source of its name from the French, ‘Dent de Lion’ or Lion’s tooth. Rich in vitamins A and C
  • Flowers: a solitary yellow head on hollow stem. Petals open with the warm of the sun and follow it West. Rich in nectar. Early food for bees. Flowers have been used to make wine.
  • Root: used in beers and cordials. When dry-roasted offers a tasty alternative to coffee. It has a diuretic effect.

Dying Properties

  • Colour: Orange
  • Parts used/Foraging Season: petals. Spring

Location

Smallholding, Poet’s path, etc