Compositae
Description: Dandelion is a very familiar plant that is a hairless perennial in the Composite Family. The translation of Dandelion gives a wonderful visual - "tooth of a lion" - a French term. The leaves form a basal rosette that is deeply lobed and toothed. The stems are hairless, hollow and form a milky substance when squeezed. Dandelions form lovely yellow flowers that are most familiar in your yard. The flowerhead can be described as "solitary" with clustered yellow petals. Dandelion's seed dispersal is reminicsent of whimsical childhood/adulthood days of making a wish and blowing the white, round, fluffy seed clusters into the wind.
Ecology: Grows in lawns, meadows, disturbed soils, and roadsides. Is found throughout the United States.
Edible: The young leaves give a tasty addition to your wild salad (make sure they are pale green in color). Or cooked like spinache. Flowerheads before blooming can be steamed and eaten like brussel sprouts. After they bloom the flowers can be made into fritters. The roots can be harvested in the fall and made into a coffee like drink. Also dandelion makes a delicious wine.
Medicinal: Dandelion is a useful all around tonic. Teas can also be made to help with digestion problems. Dandelion is also high in Vitamins A and C.
Hazards: Latex in the stem and leaves can be potentially hazardous to people who are allergic to latex.
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