Dandelion

Dandelion
Taraxacum officinale
Asteraceae
Common Names
Dandelion, dandelion greens (En); dente de lion, pissenlit vulgaire (Fr); achicoria
amarga, amargón, diente de león (Sp); 蒲公英 (Cn)
Related species
T. formosana
Plant Distribution
Widespread in temperate Asia, Europe, and North America
Botanical Features
Biennial or perennial herb, containing white milky juice; stems short and narrow;
leaves oblong, spatulate or oblanceolate, 5-40 x 1-10 cm, nearly entire to pinnately
lobed, stalkless, midrib hollow and winged at the base; inflorescence heads 4.5 cm
across, on scapes to 30 cm high, outer involucral bracts bent sharply downward;
flowers deep yellow; fruit (achenes) beaked, gray-brown to olive-brown; epigeal
germination.
Growth form
242
Environmental Factors
Light requirement: full sun; photoperiod: long-day; temperature requirement: warm;
preferred soil type: loam, sand; optimum soil pH: 5.5-6.5; tolerance: frost, dry to wet;
sensitivity: heat, high rainfall; invasive.
Growth form and flower of T. formosana
Flowers
243
Production Methods
System: gathering wild, home gardens; planting material: seeds, cuttings; planting
method: direct sowing or planting; irrigation: moderate; priority fertilizer: nitrogen,
organic matter; crop management: tying or shading for pale leaves; harvesting: 30-40
days; yield: 5 t/ha.
Beaked achenes (seeds)
Edible young leaves
244
Edible Parts
Young leaves are eaten in salad, boiled, steamed, sautéed, added to soups, etc.
Health Values
Beta-carotene: high in young leaves; vitamin E: medium; riboflavin: medium; folic
acid: low; ascorbic acid: medium; calcium: medium; iron: medium; protein: 2.1%.
Leaves contain also chicoric acid, luteolin, monocaffeyltartaric acid, and
phenylpropanoids.
Field production
245