Taraxacum officinale
Dandelion, Kukraundha, Kanphool
Explore the size, hardiness, soil, light, edible uses and harvest period of Taraxacum officinale.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Flowers, Coffee, Root, Tea
Bee forage, Fragrant
Description
The leaves of this plant can be eaten both raw and cooked. In salads, they are usually bitter, especially in winter. Young and tender leaves are less bitter than older leaves. Blanching them before use can help reduce the bitterness, but it may also decrease the amount of vitamins and minerals. The roots of the plant can also be eaten raw or cooked and have a bitter, turnip-like flavor. The flowers of this plant can be eaten both raw and cooked. They have a fairly bitter taste. The flower buds can be used for fritters and can be preserved in vinegar, allowing them to serve as capers. Both the leaves and the roots are used for flavoring beers and soft drinks, such as 'Dandelion and Burdock'. The roots of two-year-old plants are harvested in the fall, dried, and roasted to make a good caffeine-free coffee substitute. A pleasant tea can also be made from the flowers. These can also be used to make wine, with all green parts needing to be removed to avoid a bitter taste. The leaves and roots can also be used to brew tea.