The next time you pass by a dandelion, Taraxacum officinale, take a moment to appreciate its hidden qualities.
The common dandelion takes its name from the French “dent de lion,” meaning “lion’s tooth” in reference to the jagged shaped petals of its flower head.
Each flower head consists of a few dozen to over 100 florets. After flowering is completed, the head dries out and the bracts peel back to reveal a fluffy white sphere of “parachutes” that enable seed dispersion by the wind.
The perennial plant, mostly considered a prolific weed, has many uses. Its species name, T. officinale, is derived from the Latin term for apothecary, alluding to the plant’s utility as a medical herb.
The plant is primarily valued for its diuretic properties. In Europe, the flower has been dubbed “wet the bed,” which also refers to a wine made from the plant’s flowers.
Dandelion root can also be ground into a coffee-like drink and is believed to help promote liver function.
Worldwide, its leaves, which are rich in vitamins A and C and minerals like iron and calcium, are eaten as vegetables.
