dandelions

Dandelion, Taraxacum officinale, is a perennial herb in the family Asteraceae. Native to Eurasia, it has become naturalized worldwide and is common in lawns, fields, and disturbed soils. Dandelions are often regarded as weeds, though they have edible and medicinal uses and can support early-season pollinators.

Description: The plant forms a rosette of lance-shaped, deeply toothed leaves at the soil surface. Leaves may be 5–30 cm long and often have wavy margins. A flowering stalk extends above the rosette to 10–40 cm, bearing a solitary yellow composite flower head composed of many ray florets. After flowering, each head becomes a spherical seed head with a white, parachute-like pappus that enables wind dispersal. A thick, branched taproot helps it survive from year to year.

Ecology and reproduction: Dandelions bloom from spring through autumn. They are pollinated by insects, but many populations can produce seeds asexually through apomixis, allowing rapid colonization. Seeds are dispersed by wind and readily establish in disturbed or compacted soils.

Uses: Leaves, known as dandelion greens, are edible raw or cooked and provide vitamins A, C, and K and minerals. Roots can be roasted and used as a coffee substitute; flowers can be made into wine or jelly. A milky latex in the stems may irritate sensitive skin. Young plants are typically preferred for culinary use.

Management: In lawns and gardens, mowing before flowering reduces seed production. Mechanical removal can help, but the deep taproot can resist extraction. Herbicides may be used where appropriate, following label directions.