The dandelion (taraxacum officinale) is a flowering plant, sometimes referred to as the king of weeds. It grows wild through out the world. Dandelions might possibly be native to Europe, North Africa, Northern Asia, and North America.
The word dandelion comes from the French words dent de lion, which refers to its pointed leaves. (Lion's tooth). It was named by a surgeon in the 15th century. According to legend, dandelion never grows where there are no human inhabitants. The early pioneers found no trace of them in western America on their arrival, but after a few years, up sprang a dandelion head and soon there were millions of them. Native Americans learned to love them and would walk miles to gather them.
The dandelion is a perennial plant. It has triangular shaped leaves that are jagged. It produces bright yellow flowers. When the dandelions flowers die, they create a whitish mound of fluff, the is meant to be blown away by the wind to spread it’s seeds.
The dandelion is most commonly eaten like spinach. It is consumed both raw and cooked. The leaves are bitter and tangy. It is best before it flowers. The roots of the plant are also eaten. They are roasted and ground to make root coffee.
The dandelion supposively has diuretic properties. It is low in calories, and contains iron, calcium, potassium, riboflavin, thiamin, magnesium, folic acid, copper and Vitamins A, B12, and C. Dandelion is a tonic, decongestant, aids in appetite, counteracts scurvy, and cleanses the system.
Flavors for Dandelion Greens