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The dandelion herb has been used for centuries to promote good health. It is full of vitamins, minerals, and other natural chemicals the body can use to overcome illness. Not only does it have medical uses, but it also has popular culinary uses.
Taraxacum officinal, meaning “the official remedy for disorders”, is a perennial herb with a long, brown taproot. The leaves are jagged and pointy. They grow close to the ground and outward from a central point. They are a dark green on the edges and a lighter green towards the center. The stems are light green to a dark reddish purple.
The flowers are a bright yellow on the outside to a dark orange in the center. When the flowers are mature, they turn into a white puffball of seeds that scatter everywhere when the wind blows. The scattered seeds sprout into new plants. Every part of the dandelion exudes a milky substance when it is damaged. The name Dandelion comes from the French word for Lion’s Tooth, Dent de Lion, because the leaves are jagged like teeth. Other names for Dandelion are:
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