Common Dandelion

Common Dandelion (Taraxacum officinale)

        The yellow flower of the dandelion inspires fear in the hearts of many homeowners. Millions of dollars and man-hours are spent each year to eradicate this small flowered menace, with little success.
        The Common Dandelion, a native to Europe, has become well established across the United States and can bloom all year where there is adequate moisture. The seeds, ready for flight, form in globe like clusters at the end of long stalks and are easily dispersed by the wind. Young children aid in their dispersal by blowing on the ripe seedpods and delight at the sight of the seeds floating gently on the wind and into their neighbor’s yard.
        Various parts of the Common Dandelion are eatable. The young greens are edible and the blossoms made into wine.
        The common name Dandelion come from the French word, dent de lion, and mean tooth of the lion.
       It is not recommended that these plants be used as medicine or food since they may have bad side effects. Similar species, misidentified, may cause illness or death.