Dandelion

Description:

A hardy perennial that can grow to a height of nearly 12 inches. The plants have deeply notched, toothy, spatula-like leaves that are shiny and hairless. Dandelion stems are capped by bright yellow flowers. The grooved leaves funnel rain to the root. Dandelion flowers open with the sun in the morning and close in the evening or during gloomy weather. The dark brown roots are fleshy and brittle and are filled with a white milky substance that is bitter and slightly smelly.

Habitat:

John Bunker Sands Wetland Center. Its mission is to both educate the public and provide research opportunities in the areas of water quality and supply, wildlife management, and wetland systems. The constructed wetlands include seasonal emergent wetlands, scrub swamps and flooded bottomland hardwood forest.

Notes:

While many people think of the dandelion (Taraxacum officinale) as a pesky weed, it's chock full of vitamins A, B, C, and D, as well as minerals such as iron, potassium, and zinc. Dandelion leaves are used to add flavor to salads, sandwiches, and teas. The roots are used in some coffee substitutes, and the flowers are used to make wines. In the past, dandelion roots and leaves were used to treat liver problems. Native Americans also boiled dandelion in water and took it to treat kidney disease, swelling, skin problems, heartburn, and upset stomach. In traditional Chinese medicine, dandelion has been used to treat stomach problems, appendicitis, and breast problems, such as inflammation or lack of milk flow. In Europe, it was used in remedies for fever, boils, eye problems, diabetes, and diarrhea. Source: Dandelion | University of Maryland Medical Center http://umm.edu/health/medical/altmed/her...