Plants - Wild Survival Guide|
Taraxacum officinale /
COMPOSITAE Sunflower family
Common Dandelion, Blowball
Perennial or biennial herb with hollow, leafless stem, 5-5 cm tall; thin, deep
green, coarsely toothed, clustered leaves growing from plant base
in spreading rosette; long, thick taproot; each stem has a single flower
head or seed head; flower bright yellow; seed heads are white.
Abundant throughout North America; open fields, roadsides and lawns.
Blossoms in early spring through summer; edibles, spring through fall.
Leaves and root.
Young leaves harvested before flowers appear can be used in salads or
cooked like domestic greens. Should the taste be too bitter a change of
cooking water will remove the bitterness. Roots are best dug in autumn and
should be dried uncut until hard. Like chicory root, dried roots are
slowly roasted and ground as a coffee substitute. ,
Interest: Superior source of vitamins,
containing a large amount of vitamin A; also B, C, and E. Dandelion greens
are rated very high nutritionally.
6 dandelion leaves
1 teaspoon honey (optional)
Remove the leaves from the stems and tear them into strips. Place in the
bottom of a mug, pour on enough boiling water to fill the mug and leave to
stand for 5-10 minutes. Strain and drink. For a sweeter brew, add 1
teaspoon of honey