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Common Dandelion / Maslačak
Taraxacum officinale
45.8496, 15.9229
Field Notes
Description:
It is a flowering herbaceous perennial plant of the family Asteraceae (Compositae). It is considered a weed, especially in lawns and along roadsides, but it is sometimes used as a medical herb and in food preparation.
It is well known for its yellow flower heads that turn into round balls of silver tufted fruits that disperse in the wind called "blowballs" or "clocks".
Habitat:
It can be found growing in temperate regions of the world, in lawns, on roadsides, on disturbed banks and shores of water ways, and other areas with moist soils.
Notes:
The plant has several culinary and medicinal uses. The specific name officinalis refers to its value as a medicinal herb, and is derived from the word opificina, later officina, meaning a workshop or pharmacy.The flowers are used to make dandelion wine, the greens are used in salads, the roots have been used to make a coffee substitute (when baked and ground into powder) and the plant was used by Native Americans as a food and medicine.
Dandelions are wildcrafted or grown on a small scale as a leaf vegetable. The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. The leaves are high in vitamin A, vitamin C and iron, carrying more iron and calcium than spinach.
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