Dandelion

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colspan=2 style="text-align: center; background-color: transparent" | Dandelion
Dandelion seeds
colspan=2 style="min-width:15em; text-align: center; background-color: transparent" | Scientific classification
Missing taxonomy template ([//en.wikipedia.org/w/index.php?action=edit&title=Template:taxonomy/Taraxacum&preload=Template:Taxonomy/preload fix]):	Taraxacum
Species	Template:Taxonomy/Taraxacum T. T. officinale
colspan=2 style="text-align: center; background-color: transparent" | Binomial name
Template:Taxonomy/Taraxacum Taraxacum T. officinale Wigg.

The dandelion (Taraxacum officinale), a flowering herbaceous perennial plant of the family Asteraceae, is widely recognized for its yellow flower heads that turn into round balls of silver-tufted fruits that disperse with the wind. A common plant, dandelions are native to Eurasia but have been introduced to North America and other regions. They are often considered a weed in gardens and lawns, but they have numerous culinary and medicinal uses.

Description

Dandelions grow from generally unbranched taproots and produce jagged, green leaves that grow in a rosette above ground level. The leaves are 5–25 cm long or longer, and their shape can vary considerably. The flower heads are yellow to orange colored, and are open in the daytime, but closed at night. The dandelion flower heads are borne singly on a hollow stem that rises 1–10 cm above the leaves and exudes a milky latex when broken. A rosette of leaves grows at the base of the stem.

The fruit is a small capsule containing one brown seed. These seeds are equipped with a parachute-like structure called a pappus, composed of fine hair-like material which enables them to be carried long distances by the wind.

Ecology

Dandelions are highly adaptable to various environments and are a common colonizer of disturbed soils. They are often one of the first species to grow in the soils of a newly disturbed area. Due to their deep taproot, dandelions can absorb nutrients from deeper soil layers, which may be inaccessible to other vegetation. They are also known for their ability to attract pollinating insects and serve as an important food source for wildlife.

Uses

Culinary

Dandelion leaves, flowers, and roots are edible and have been used in cooking and as herbal remedies. The leaves are often used in salads, sandwiches, and teas, while the roasted roots can be used as a coffee substitute. The flowers are used to make dandelion wine.

Medicinal

Traditionally, dandelions have been used to treat various physical ailments, including liver problems, kidney disease, and heartburn. The plant is rich in vitamins and minerals, and is particularly noted for its high vitamin A content. It is also used as a diuretic to help the body get rid of excess fluid.

Cultural Significance

In many cultures, dandelions have symbolic meanings. They are often associated with growth, persistence, and resilience. The dandelion is also a symbol of hope and wishes coming true, as folklore suggests that blowing the seeds off a dandelion head can grant wishes.

Gallery

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  Dandelion seeds

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  Close-up of a dandelion flower

• Dandelion Leaves.jpg

  Dandelion leaves

See also

• Herbalism
• Invasive species
• Perennial plant