Posted by
Bonehead (Planet Earth - Zone 8b) on Dec 8, 2016 6:31 PM concerning plant:
Non-native invasive, originally imported by early sailing ships. Young leaves may be eaten raw or cooked; the root as a vegetable or ground for a coffee substitute; and the flower petals for wine or beer. Very versatile plant. I use the first flush of dandelions as an "earth sign" for planting root crops (potatoes, carrots, beets, etc.). I also love the look of pastures awash with dandelions, both the yellow flowers and the white puffballs. Livestock will eat them, although they certainly don't eradicate them. I don't mind dandelions in my lawn, either. They bring some color to the green expanse, and they are not unpleasant to walk on like other lawn weeds.
Posted by
crittergarden (Surprisingly GREEN Pittsburgh - Zone 6a) on Jun 15, 2014 5:25 AM concerning plant:
Dandelions are essential food for our pollinators.
With pollinators in danger of disappearing, always leave some dandelions for them to feed on!
Plant more, if you can.
Posted by
bennysplace (Castle Rock, CO - Zone 5a) on May 22, 2013 4:58 PM concerning plant:
I realize how most people feel about this plant but I made it a point to take my time and capture this macro image of what I think is a very beautiful flower. The dandelion is an amazing plant and it actually saddens me that it is the poster child of weeds that must be destroyed by the various herbicide manufacturers. Incorporating the leaves into your salad can provide you with a great source of dietary fiber, vitamin B-6, Riboflavin, vitamin C, A and K, iron and calcium. I hope you like this photo as much as I enjoyed taking it.
I personally grow dandelions on purpose as a part of my leafy vegetable garden and though the leaves have a slightly bitter taste, they are wonderful mixed in with chard, arugula, and baby spinach with perhaps a raspberry vinaigrette poured over the top. Enjoy!
Posted by
crittergarden (Surprisingly GREEN Pittsburgh - Zone 6a) on Jun 24, 2014 11:15 AM concerning plant:
Dandelions, along with white clover, are important food sources for bees. In our quest for lawns resembling golf courses, we have removed so much of this source, but the bees and other pollinators NEED it. PLANT some, or at least leave it alone for them.
Posted by
Cyclaminist (Minneapolis, Minnesota - Zone 5a) on May 4, 2016 7:20 PM concerning plant:
Common dandelion is very similar to red-seeded dandelion (Taraxacum erythrospermum), which has also been introduced to North America. The two can be distinguished by the shape of the leaves, features in the green bracts (phyllaries) surrounding the head of flowers, and the color of the seeds.
Posted by
plantladylin (Sebastian, Florida - Zone 10a) on Oct 20, 2011 6:42 PM concerning plant:
The common Dandelion is a recognizable perennial found in most temperate areas of the world. Considered a weed by most, it grows in lawns, along roadsides and ditches and other areas with moist soil. The plant grows from a basal rosette with deeply lobed leaves. The solitary yellow flowers are borne at the ends of 2" to 6" erect unbranched stems. The seed heads look like white puffballs.
Posted by
Sharon (Calvert City, KY - Zone 7a) on Nov 15, 2011 10:12 PM concerning plant:
This common and often aggravating weed has greens that are edible either as a salad or cooked. They furnish a rich source of vitamins A and C. Our ancestors dried the roots, ground them then brewed them as a coffeelike beverage. They also made a tonic from the roots to be used for a diuretic effect.
The roots can be boiled to make a magenta dye and the flowers can be boiled to make yellow dye.
Dandelion wine can be made from the blooms as well.
The plant's use as a tonic is fairly well substantiated.
Posted by
NEILMUIR1 (London\Kent Border) on May 3, 2013 6:12 PM concerning plant:
Makes good coffee and salad leaves!
Posted by
KFredenburg (Black Hills, SD - Zone 5a) on Jun 23, 2020 9:01 PM concerning plant:
The popular name comes from dent de lion, French for "lion's tooth", referring to the teeth on the leaves. The young leaves may be used in salads and soups; wine is made from the heads. Several species, some native to high mountain meadows, are similar to the Common Dandelion but may have reddish-brown fruits and outer graders that do not curl.
