Dandelion is a very easily grown plant, it succeeds in most soils. It becomes quite large when cultivation, the leaves reaching a foot or more in length. Dandelion is often cultivated as an edible salad crop and as a medicinal herb plant. It is found growing in pastures, lawns, waste ground, sand, rocks, even cracks in concrete. From a thick, long, tap root, dark brown outside, white and milky white inside, grow long jaggedly toothed leaves, shiny, dark to light green and growing in the shape of a rosette close to the ground. A purplish flower-stalks rise straight from the center, it is leafless, smooth, hollow and bears a single bright golden yellow, furry looking flower which blooms almost anytime of the year. When mature the seed in the flowers heads are round and fuzzy, carried by the wind to be germinated where ever they land. Gather edible leaves and flowers anytime, roots in spring. Dry for later medicinal herb use.

Properties: Used as medicinal and edible, the Dandelion is very nutritious, having more vitamins and minerals than most vegetables, it has a long history of use as a food in many countries. The young leaves being less bitter, and flowers are eaten raw in salads, all leaves also cooked or boiled as a pot herb, flowers are often dipped in batter and fried, dried roots are used as a coffee substitute. Wine is made from fermented flowers said by some to be very flavorful and medicinal. The Dandelion has been used as a medicinal herb for centuries, on many continents. Native Americans were using Dandelion long before the discovery of America for a wide variety of ailments. The plant was somewhat of a panacea (cure for everything). New scientific evidence exists to substantiate the use of Dandelion for just about everything. Research is reveling that the plants many constituents including Taraxacin, Taraxacoside, Inulin, Phenolic acids, Sesquiterpene lactones, Triterpenes, Coumarins, Catortenoids and Minerals, mainly Potassium and calcium, are very valuable in curing a number of disorders and illnesses. Traditionally used as a tonic and blood purifier, for constipation, inflammatory skin conditions, joint pain, eczema and liver dysfunction, including liver conditions such as hepatitis and jaundice. An infusion of the root encourages the steady elimination of toxins from the body. It is a powerful diuretic but does not deplete the body of potassium like many diuretics. The whole plant is used as a medicinal herb internally and externally. Having such medicinal qualities as aperient, cholagogue, depurative, diuretic, hepatic, laxative, stomachic, tonic. Being used for the treatment of gall bladder, kidney and urinary disorders, gallstones, jaundice, cirrhosis, hypoglysemia, dyspepsia with constipation, oedema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne. As a tonic dandelion strengthens the kidneys. Applied externally the fresh juice is will fight bacteria and help heal wounds. The plant has an antibacterial action, inhibiting the growth of Staphococcus aureus, pneumococci, meningococci, Bacillus dysenteriae, B. typhi, C. diphtheriae, proteus. The latex contained in the plant sap can be used to remove corns and warts. When placed in a paper bag with unripe fruit, the flowers and leaves release ethylene gas ripening the fruit quickly. A liquid plant food is made from the root and leaves. A dark red dye is obtained from the root. A cosmetic skin lotion is made from the
appendages at the base of the leaf blades, distilled in water, used to clear the skin and is effective in fading freckles.