Dandelion

Dandelion (Taraxacum officinale) is a flowering plant in the family Asteraceae. It is a perennial herb with a long taproot and a rosette of leaves. It is native to Eurasia but has naturalized across temperate regions worldwide and is common in lawns, meadows, and disturbed soils.

The plant produces a solitary flowering stalk up to 30 cm tall bearing a single yellow inflorescence of ray florets. The leaves form a basal rosette, with lobed margins; the milky sap exudes when cut. After flowering, the heads develop into globular seed heads ("dandelion clocks") with achenes attached to a tuft of hair for wind dispersal. The seed dispersion allows rapid colonization.

Dandelion is widely used in foods and traditional medicine. Edible leaves, flowers, and roots are consumed; leaves are rich in vitamins A and C, iron, and calcium; roasted roots are used as a coffee substitute. Flowers can be made into wine; roots and leaves may be used in herbal medicine as diuretic, anti-inflammatory, and liver-supporting agents, though evidence varies. Ecologically, it provides an early-season nectar source for pollinators, and seeds are dispersed by wind.

In managed landscapes, dandelion is often regarded as a weed; it resists mowing and herbicides due to its deep taproot. Control methods include regular mowing, hand-pulling with intact roots, and season-appropriate use of herbicides.