Dandelions

We’ll start off with Taraxacum officinale, otherwise known as the Common Dandelion. Dandelions are one of the most abundant species of wildflower in Rhode Island this time of year. They are easily identifiable by their bright yellow florets that glow in yards, on roadsides, and even in parking lots. As most of you know the Dandelion is the bane of many a landscaper’s existence. They are prolific growers and despite the number of times one plucks, it seems 10 more show up in a single stalk’s stead.

I personally have always had a soft spot for these weedy foes. To me, they seem to have an overall cheery disposition, with their buttery appearance and carefree lifestyle. Also they are the bellwether for the coming of summer. But as the case with many an American homestead, they just won't do on my father’s lawn. As a comprise I am going to remove the plants by hand (not by chemical) and see if my father’s stomach changes his opinion about my golden friends.

The entire Dandelion plant is edible and they are considered to have medicinal value. The flower is most commonly used to make wine, whereas the greens are typically used for soups and salads. Honeys, syrups, breads, cakes, and jams are made with Dandelions as well. The roots are used to make a type of coffee good for digestion and liver problems. The leaves are high in vitamin A, vitamin C, iron, and calcium; it’s no wonder they have been used for centuries as medicinal herbs to fight off sickness, cure headaches and prevent bone, heart, liver and stomach problems.

Taxonomy
Common Names: Common Dandelion, Lion's Tooth, Priest's Crown, Pu Gong Ying, Swine's Snout, Dent de Lion
Kingdom: Plantae
Order: Asterales
Family: Asteraceae
Genus: Taraxacum
Species: T. officinale

Distribution: Native to Eurasia but naturalized in the Americas, Africa, Oceania and India.

Quote of the Plant: Weeds are flowers too, once you get to know them. -Eeyore