Dandelion

The dandelion (Taraxacum officinale) is a species of the Asteraceae family. The small flowers in this family are greatly reduced and combined into a flower head. Dandelions are very common in all parts of the north temperate zone, in pastures, meadows and on waste ground. In April, they can color entire fields yellow.

Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Dandelion leaves and flowers are used to add flavor to salads, sandwiches, and teas.

Scientific classification

Order: Asterales
Family: Asteraceae
Subfamily: Cichorioideae
Tribe: Cichorieae
Genus: Taraxacum

Uses

Culinary uses

The dandelion has several culinary uses. The flowers are used to make dandelion wine, the greens are used in salads, the roots have been used to make a coffee-like drink and the plant was used by Native Americans as a food and medicine. The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. The leaves are high in vitamin A, vitamin C and iron, carrying more iron and calcium than spinach. Dandelion flowers can be used to make dandelion wine, for which there are many recipes.