Dandelion

The plant

Dandelion is the common name of Taraxacum officinale, a species of the Asteraceae family. It grows from a generally unbranched taproot and produces several hollow, leafless flower stems. Each flowering stem bears a single yellow flower head. The plant has milky latex, and the leaves are all basal. Dandelions secrete latex when the tissues are cut or broken. In the wild type the latex content is low and varies greatly. Raw leaves have a slightly bitter taste.

Name

The name dandelion comes from the French dent de lion, meaning lion's tooth, in reference to the plant's jagged-edged leaves. The Latin genus name Taraxacum derives from the Arabic tarakhshaqūn, meaning bitter herb. The specific epithet officinale refers to the Latin word for 'medicinal' or 'of the apothecaries'.

Uses

The entire plant, including the leaves, stems, flowers and roots, is edible. The leaves, called dandelion greens, can be eaten cooked or raw, in soup or in salad. Dandelion was also commonly used to make the traditional British soft drink dandelion and burdock. In Silesia and other parts of Poland and the world, dandelion flowers are used to make a honey substitute syrup with added lemon. The yellow flowers can be dried and ground into a yellow-pigmented powder and used as a dye.

Latex and chemistry

Taraxalisin is a serine proteinase found in the latex of dandelion roots. Unroasted root of Taraxacum officinale contains, among other compounds, the phenolic acids caffeic acid, chlorogenic acid and chicoric acid. Taraxacum kok-saghyz, a species of dandelion called the Russian dandelion, contains on average 12% natural rubber.

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