Dandelion Root
Taraxacum officinale
Asteraceae
Europe and Asia
Perennial
Bitter
Windborne
Tenacious
The common name comes from the French dent de lion – “lion’s tooth” – a nod to the plant’s jagged, deeply toothed leaves, while every part of the flower, from root to seed head, is edible.
- Roasted roots ground as a caffeine-free coffee substitute, and young leaves eaten raw or cooked as a slightly bitter salad green.
- Used across European and Chinese herbal traditions as a mild diuretic and digestive bitter, taken as a tea or tincture.
- Flowers fermented into a light, honey-scented wine, a countryside tradition dating back centuries.
- Low-growing perennial with a deep taproot and a rosette of jagged, deeply toothed leaves.
- Bright yellow, sun-shaped flowerheads open by day and close at night, later turning into the familiar silvery seed-head “clock.”
- Seeds are carried on the wind by a parachute of fine bristles, letting the plant colonise almost any patch of open ground.
- Notoriously tenacious – regrows readily from a cut taproot and thrives in lawns, pavements, and poor soil alike.
- An important early-season source of nectar and pollen for bees before many other flowers appear.
The information provided on this page is for educational and informational purposes only and is not intended as medical advice. Always consult a qualified healthcare provider before using any herbal remedy, particularly if you are pregnant, nursing, taking medication, or managing a health condition.
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