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Taraxacum officinale

Perennial

HomePerennialTaraxacum officinale

A very common weed of grassland and cultivated ground.

Family: Asteraceae
Height: 0.5 m / 2 ft
Sun, Semi-shade
Light, Medium and Heavy Soil
Moist

Plant Rating

Edible Uses: 4 of 5
Medicinal Uses: 3 of 5
Other Uses: 3 of 5

Native Habitat

Dandelion - Kukraundha, Kanphool, Common dandelion, Dandelion Taraxacum officinale native habitat is A very common weed of grassland and cultivated ground.

Edible Uses

Leaves - raw or cooked. When used in salads, they are rather bitter, though less so in the winter. Tender young leaves are considerably less bitter than older leaves. The leaves are often blanched (by excluding light from the growing plant) before use. This will make them less bitter, but they will also contain less vitamins and minerals. A very nutritious food, 100g of the raw leaves contain about 2.7g. protein, 9.2g. carbohydrate, 187mg Calcium, 66mg phosphorus, 3.1mg iron, 76mg sodium, 397mg potassium, 36mg magnesium, 14000iu vitamin A, 0.19mg vitamin B1, 0.26mg vitamin B2, 35mg vitamin C. Root - raw or cooked. Bitter. A turnip-like flavour. Flowers - raw or cooked. A rather bitter flavour, the unopened flower buds can be used in fritters and they can also be preserved in vinegar and used like capers. Both the leaves and the roots are used to flavour herbal beers and soft drinks such as 'Dandelion and Burdock'. The roots of 2 year old plants are harvested in the autumn, dried and roasted to make a very good coffee substitute. It is caffeine-free. A pleasant tea is made from the flowers. They are also used to make wine - all green parts should be removed when making wine to prevent a bitter flavour. The leaves and the roots can also be used to make tea.

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