The dandelion is a perennial, herbaceous plant with long, lance-shaped leaves. The leaves are 3 to 12" long. The dandelion's yellow flowers are 1 to 2" wide, and they grow individually on hollow flower stalks 2 to 18" tall. The flower head can change into the familiar, white, globular seed head overnight. Each seed has a tiny parachute, to spread far and wide in the wind. The thick,beige taproot grows up to 10" long. All parts of this plant exude a white milky sap when broken.
Dandelions grow just about everywhere, regardless of soil conditions. Dandelions are especially well-adapted to a modern world of "disturbed habitats," such as lawns and sunny, open places. They now grow virtually worldwide.
Are an important food source for Honeybees, so it's good to have some around! Every part of the Dandelion is edible! Roots,Used as a vegetable or for making tea. Crowns, This is the whitish bulb like part of the plant just at ground level. It is used in salads or as a vegetable, often in cooking recipes. Leaves, Used in salads and as a cooked vegetable, usually with other vegetables. Pick in the spring as they get bitter later in the year. Flower buds, This is the part of the plant which is used to make Dandelion wine.
Lat: 40.70, Long: -73.35
Spotted on Sep 10, 2010
Submitted on Sep 10, 2010