Dandelion |
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| Common Name | Dandelion |
| Scientific Name | Taraxacum officinale |
| Other popular names for this widespread plant are Priest's Crown, Swine's Snout, Blowball, Cankerwort, Lion's Tooth, White Endive, Dent-de-Lion, Wet-a-Bed. Considered a weed by farmers and gardeners, it is found throughout the Northern Hemisphere, growing in meadows, fields, ditches, and the most fastidious gardener's lawn. The name dandelion arose from the plant's deeply incised leaves. In French, dent de lion means "lion's tooth." Dandelion tea is said to help prevent and expel kidney stones, and it is also taken to stimulate liver and gall-bladder activity. The root is believed to affect all forms of secretion and excretion from the body, removing poisons, and acting as a tonic and stimulant as well. Dandelion tea is also believed to alleviate rheumatism. | |
| Plant | Perennial. The stake-like, milky root bores deep into the earth. Serrated leaves grow in a rosette from this taproot. In spring and fall one or more hollow naked flower stems culminate in a single composite golden flowerhead. The familiar puffball of seeds outfitted with fuzzy white parachute tufts are the delight of children, who watch them soar in all directions when they blow on them. |
| Height | Less than 1 foot. |
| Soil | Dry or wet, poor or rich (to the gardener's dismay). |
| Exposure | Sun, partial shade, or shade. |
| Propagation | Seed. In some areas, dandelions are specially cultivated for the roots or salad greens. But most of us know a nearby field or garden where they can be had for the asking. If you're growing dandelions wittingly, however, you may want to plant them in rows (as they are planted when cultivated), so you can keep them weeded. This is a most rewarding plant to try to grow, since failure is almost impossible. |
| Care | .. |
| Part used for Tea | Leaves and root. The leaves should be gathered when young and tender. |
| Taste | The leaf has a robust, grassy aroma and a bland taste. It is good when blended with mint, or when served cold. The root is bitter, with a coffee-like taste. Roasted and mixed with ground chicory, it is sometimes used as a caffeine-free coffee substitute. |
| How to Brew | LEAVES, BY INFUSION: Steep 1 teaspoon of dried, or 3 teaspoons of fresh, leaves in 1 cup of boiling water. Or take 2 teaspoons of leaves and root, and steep to taste in 1 cup of boiling water. ROOTS, BY DECOCTION: 4 ounces of fresh root or 1 ounce of dried root bruised or ground, and placed in 2 pints of water. Boil down to 1 pint, and strain. |
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