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Common Dandelion (Taraxacum officinale)

Everybody knows and loves dandelion, amirite?! Just kidding. I know that dandelion is pretty much universally reviled. But I love dandelion! It’s a very versatile plant; the root, leaves, flower bud, and flower all being edible. And I think the flower is pretty! Allow me to convince you of its awesomeness.

Habitat and Distribution

Dandelion is a common plant, growing in sun and partial shade in fields, yards, gardens, roadsides, trailsides, open woods, vacant lots, and disturbed soils. It can be found in all fifty US states and all Canadian provinces.

Identification

Dandelion is a perennial plant that originally hails from Eurasia. In the spring it sends up a basal rosette of leaves. Depending on growing conditions, these can be up to 12 inches long and 4 inches wide, but more typically they are 6 to 8 inches long and an inch or so wide. They may be hairy underneath, though more often they are completely smooth, and typically have deeply lobed edges with sharp, irregular teeth. However, some leaves are only slightly lobed.

A single flower appears in mid spring atop a hollow stem that reaches 8 to 12 inches in height. If the plant is growing on a mowed lawn, the stem will be much shorter. Flowers are yellow, spherical or dome-shaped, and one to two inches across. As a member of the Aster family, the so-called “flower” is actually an inflorescence composed of many ray florets, or “petals.”

The seeds of dandelion are well-known to adults and children, creating a fluffy tuft at the top of the stem that can be blown off with a puff of breath. Each individual seed is olive green, grayish, or brownish, and comes attached to a “parachute” that allows it to travel far and wide on the breeze.

Leaves, roots, and main stems all exude milky white sap when broken.

Similar Species

Nine species of dandelion (Taraxacum spp.) grow across the United States and Canada. As far as I know, they can be used interchangeably for both edible and medicinal purposes. The red-seeded dandelion (Taraxacum laevigatum) is most common (after common dandelion, of course), growing in all fifty states except Nevada and Louisiana, and all Canadian provinces except Nunavut, and Newfoundland and Labrador. It is very hard to distinguish from common dandelion; the seed is red instead of brown; the flowers are generally smaller; and the leaves are usually more deeply lobed. Thankfully it has the same edible and medicinal properties, so if you confuse the two it’s not a big deal!

Look Alikes

Dandelion is a common sight to most of us, but given the variability of dandelion leaves, they can be confused with a few other species. Chicory (Cichorium intybus) is one of those plants. The main stem of chicory typically grows larger than that of dandelion, reaching heights of one to six feet. Unlike dandelion, chicory has leaves that grow on the stem. The flower is pale blue and has fewer ray florets (petals) than that of dandelion. The trouble distinguishing them comes in the basal rosette stage. Dandelion and chicory leaves come in similar shapes and sizes. Dandelion leaves often have more lobes and are more deeply lobed, but this characteristic isn’t consistent enough to use with confidence. Chicory is more consistently hairy than dandelion; the leaves are usually hairy on both sides, whereas dandelion is either entirely hairless or only hairy underneath. Chicory and dandelion are both edible and have similar taste profiles, so if you happen to confuse them, it’s not a big deal. Chicory grows in the continental US and across southern Canada.

Cat’s ear (Hypochaeris radicata) is another dandelion look alike, and is also called “false dandelion” for this reason. It can be found across most the US, except a swath across the central states from Minnesota to Wyoming, south to Oklahoma. The flower looks very similar to dandelion, but it typically grows atop a taller stalk that can reach 2 feet. Furthermore, the stalk has a few scale-like alternate leaves (dandelion stalks are smooth and leafless) and has some branching (those of dandelion are unbranched.) Finally, cat’s ear basal leaves are covered in stiff hairs, whereas dandelion leaves are completely smooth or sparsely haired. The leaves can be used similarly to those of dandelion.

Sow thistle (Sonchus oleraceus) can also be confused with dandelion at the basal rosette stage. This plant is found in all fifty US states, and most of Canada except Nunavut, Yukon Territories, and Newfoundland and Labrador. The basal leaves of sow thistle are deeply divided like those of dandelion, but unlike dandelion the lobe at the leaf tip is broadly triangular or spade-shaped. It is also quite common for the leaves and/or midvein to be tinted red. As sow thistle ages, the stem and leaves become covered in prickles, which makes it easy to distinguish from dandelion. Furthermore, the plant can get very large— up to 10 feet — and the stalk is branched, has clasping leaves, and displays several flowers (dandelion stalks are unbranched, leafless, and grow a single flower.) The young leaves of sow thistle can be eaten like those of dandelion, so it’s okay if you happen to confuse them.

Prickly lettuce (Lactuca serriola) looks similar to sow thistle at maturity: both plants can get very tall (about 6 feet for prickly lettuce); both plants have small, dandelion-like flowers that grow atop a branched stem; both plants have leaves that clasp the stem; and the leaves of both plants develop pronounced prickles with maturity. Prickly lettuce leaves can be eaten when young and in the basal rosette stage, at which time it can be confused with the basal rosette of dandelion. Prickly lettuce leaves at the basal rosette stage are typically larger and more robust than those of dandelion, growing up to one foot in diameter and more bushy in appearance. They also have small hairs or spines along the bottom of the midvein. Prickly lettuce grows across the continental US and southern Canada from Quebec to British Columbia.

Note: all species above produce a milky, white sap, so this characteristic cannot be used to distinguish them from one another.

There are probably some other plants that look similar to dandelion as basal rosettes, but not enough so that they deserve an additional description. Those plants include hawkweeds (Hieracium spp.), evening primrose (Oenothera biennis), and shepherd’s purse (Capsella bursa-pastoris). Just pay close attention to dandelion’s identification features, and you should have no problem telling them apart. If all else fails, dandelion has no poisonous look alike (that I know of, at least.) So at worst, you may accidentally eat something that tastes bitter and gross. (Or maybe you’ll just think dandelion is bitter and gross. I hope not, though!)

Harvest and Preparation

Dandelion has several edible and medicinal parts, which require distinct harvesting and preparation techniques. Pick greens early in spring, when the leaves are still tender and palatable. Dandelion greens will always contain a certain degree of bitterness, but I prefer to see this as a positive than a negative. Bitter (as a flavor) is woefully lacking in modern (especially US) cuisine, to the detriment of our health. Bitter compounds are often found in plants with high nutritional value, and dandelion is one of them. Furthermore, bitter compounds support digestion and stimulate the liver, as described under “Medicinal Properties” below. But I’ll get off my soapbox and talk more about dandelion!

The greens can be eaten raw in a salad, or steamed or sautéed, or added to recipes in place of spinach. They are high in vitamins A and C, calcium, iron, and potassium. Some people recommend boiling them in a change of water to leach out the bitterness. With this process, you bring some water to a boil in a pot, then add the dandelion greens and cook about a minute, then drain the liquid and add fresh boiling water and cook another minute or so. Drain the remaining liquid and serve with butter, olive oil, lemon juice, vinegar, or whatever you like on your greens. However, I don’t recommend this method, as it leaches out much of the beneficial vitamins and minerals in addition to the bitterness. And, in my opinion, it’s very easy to overcook greens this way.

After leaves, the next edible part to look out for is the flower bud. This will start as a little “nugget” in the center of the basal rosette. It can be scooped out with a paring knife or vegetable peeler. This part is crunchy, mild, and delicious! When the flower bud gets sent up the stalk it is still edible, though it does become more bitter as it gets older. Try adding it raw to salads, or mixing it into a stir fry!

The flowers themselves are edible as well. They appear in late spring and early summer, and can be eaten whole in a salad, or battered and fried as a fritter. If you have plenty of dandelion flowers and plenty of patience, you can rip out the petals and use them in baking. Add a cup or so to muffins, biscuits, or other quick breads for added moisture and an interesting floral note!

Dandelion roots are both edible and medicinal. They should be harvested in early spring, before the flower bud appears, or in fall, when the upper portion of the plant dies back. The roots can be finely chopped and added to stir frys, though personally this is my least favorite way to prepare them. Instead, use for tea as described below, or make a coffee substitute!

Medicinal Properties

The root of dandelion is typically the part that’s used medicinally, though the leaves have similar effects. The entire plant is highly nutritious, and has been used as a nutritive aid for those suffering from anemia or other vitamin deficiencies.

As a bitter tonic, the roots and leaves of dandelion help cleanse the body of wastes through the liver and kidneys. The bitter constituents activate the entire digestive tract, promoting a healthy appetite, soothing digestion, and stimulating the liver and the pancreas. As such, dandelion is a mild laxative and has a regulating effect on the bowels. Furthermore, dandelion has well-known healing effects on the liver, and has been used to treat jaundice, hepatitis, and other liver diseases. It is also used for problems with the pancreas, and helps to stimulate the secretion of insulin. Dandelion also has a positive effect on the gallbladder, treating infections and dissolving gall stones.

Dandelion has diuretic effects, especially the leaves. This helps relieve bloating, urinary infections, and prostate problems. The root dissolves urinary stones and gravel. Also worth noting is dandelion’s high potassium content; many diuretics leach the body of this important mineral, but dandelion replenishes that.

Infusions and Decoctions

Dandelion leaves should be prepared as an infusion, in which they steep in hot water, and the roots should be made into a decoction, in which they boil in water. The following are standard instructions for making infusions and decoctions. Keep in mind, however, that the exact preparation and dosage will depend on the person and the condition being treated.

Infusions are used for delicate plant material such as leaves or flowers. To make an infusion, start with the fresh or dried plant material. Fresh material requires greater quantities, because it contains the weight and volume of water, which has been evaporated out of the dry. For a quart jar’s worth of tea, you will need approximately one cup dried plant material or three cups fresh.

Bring a quart of water to simmer in a saucepan. Make sure it is not boiling! Boiling water will destroy delicate compounds. You want it just at the point where a few bubbles are rising and steam is escaping, which should be about 180 degrees. Place the fresh or dried plant material in a quart jar, and pour in the hot water. Place a lid on the jar. This will help prevent volatile compounds from escaping. Steep for 15 minutes to a half hour. Longer steeping won’t hurt anything, so if you forget about it, that’s ok! Strain out the plant matter and drink warm or cold. The tea will keep in the fridge for 48 hours. The standard dose is one cup, drank three times daily.

Decoctions are used for tough, woody material such as roots, bark, and twigs, in order to extract the active constituents. To make a decoction, start with ½ cup finely chopped fresh root or other tough plant material. (Make sure you scrub the root clean first!) If using dried root, you will need less: only about ⅓ of the original amount, or about 3 tablespoons in this instance. Put the chopped root in a non-reactive pot, such as stainless steel or glass. Add 3 cups cold water. Bring to a boil, and simmer uncovered about 20 minutes, or until the liquid is reduced by approximately ⅓ (to 2 cups). Strain the liquid into a mug or jar and discard the plant material. The decoction can be drank hot or cold, and can be stored in the fridge for up to 48 hours. The standard dosage is one cup 3 times a day.

Scourge or Savior?

I think I did a pretty good job portraying dandelion in a positive light. May you never see it as the scourge of your lawn again! Or at least, see it as a healthy and nutritious herb in addition to being the scourge of your lawn.

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