Dandelion

Herbaceous

Dandelion

Taraxacum officinale

Also known as: Lion's ToothBlowballfCankerwort
Herbaceous Asteraceae EdibleMedicinalDynamic AccumulatorPollinatorGround Cover
Hardiness Zone
3-10
Ideal Temp
50–77°F
Survives Down To
-40°F
Life Cycle
Perennial

Dandelion (*Taraxacum officinale*) is a hardy, herbaceous perennial native to Eurasia, now widespread across temperate regions globally. It features a basal rosette of deeply toothed, lance-shaped leaves measuring approximately 5–25 cm (2–10 inches) in length. The plant produces bright yellow composite flowers on hollow, leafless stalks that can reach up to 30 cm (12 inches) tall. Following pollination, the flowers develop into spherical seed heads known as "clocks," which disperse seeds via wind. Seeds: Sow seeds directly on the soil surface in early spring or fall, as they require light for germination. Ensure the soil remains moist until seedlings establish. Division: Mature plants can be divided by carefully excavating the taproot and separating offsets, which can then be replanted. Sun: Prefers full sun but can tolerate partial shade. Optimal growth occurs with at least 6 hours of direct sunlight daily. Water: Dandelions are drought-tolerant once established but thrive in consistently moist, well-drained soils. Overwatering should be avoided to prevent root rot. Leaves: Young leaves are best harvested in early spring before the plant flowers, as they are less bitter. These can be used fresh in salads or cooked. Roots: Harvest roots in late fall when nutrient concentration is highest, typically after the first frost. Roots can be roasted for beverages or used in herbal preparations. Flowers: Collect fully opened flowers on dry, sunny days for use in culinary dishes or to infuse oils.

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