French Dandelion seed Taraxacum officinale
LATIN NAME: Taraxacum officinale
COMMON NAME: Common Dandelion, French Dandelion
The dandelion is a bright and generous plant of the fields and the waysides of the world, and its cheerful, golden-yellow flower heads and its familiar, puffball seed heads have made it one of the most well-known and most loved of the wild flowers. It grows as a herbaceous, perennial flowering plant of the daisy family, with the familiar, toothed, basal rosette of the leaves and the hollow, milky stems bearing, through the spring and the summer, the many bright, golden-yellow, daisy-like flower heads, followed by the famous, round, white, puffball seed heads of the many tiny, parachute-borne seeds, while the whole plant is well-known for its cheerful, golden bloom and its many traditional uses. It is a herbaceous, perennial flowering plant in the daisy family, while the common dandelion is well-known for its yellow flower heads, and it is one of the most well-known and most loved of the wild flowers.
The dandelion belongs to the daisy family, Asteraceae, and it is a herbaceous, perennial flowering plant. The common dandelion is well-known for its yellow flower heads, while it is prized for its cheerful bloom and its familiar, puffball seed heads.
Scientific Research & Plant Biotechnology
The dandelion has a genuine and distinguished place in both food and botanical research. It has been studied in the food science and the nutrition, since the young leaves have been gathered and eaten as a green, and the roots have been used, and researchers have examined the leaves, the roots, their composition and their value, while the dandelion has a long history of use in the traditional ways, and its food and the herbal use has drawn attention in the international food and natural-product press as a generous plant of the fields. The plant has also been studied in the botany and the chemistry, since it is a well-known member of the daisy family, and researchers have examined its classification, its relationships and its many compounds, while the study of the dandelion and its relatives has been of continuing interest, and the milky sap and the many compounds of the plant have been examined, and the plant is best appreciated as a subject of study and of the traditional use rather than a casual home remedy. The species has also been studied in the ecology, since it is one of the most widespread of the wild flowers, and its growth, its role in the field and the meadow community and its value to the pollinators have been examined, while the early, generous bloom of the dandelion, feeding the bees in the early spring, has been of continuing interest, and its many uses have been examined. For a plant of such familiarity, the dandelion has a rich and distinguished record of research.
Ecological & Economic Value & Wide Applications
Ecologically, the dandelion is a generous plant of the fields. Its bright, golden-yellow flower heads feed the bees and the pollinators early in the season, and its toothed, basal rosette gives a low cover, while its puffball seed heads feed the small birds, and it is a beloved presence in the fields and the waysides of the world.
Its economic value is real. The young leaves and the roots have a long history of use in the food and the traditional ways, and their value has drawn attention in the international food and natural-product press as a generous plant of the fields, while the dandelion is also prized for its early, generous bloom for the pollinators. For a grower, the dandelion is an easy and generous plant, and for a gardener it brings cheerful, golden bloom and a plant of the many uses. The seeds are quick and easy — sow them on the surface of moist, free-draining soil in a sunny spot, press them in lightly, keep them gently watered, and they’ll be sprouting within a week or two, growing on into a bright, golden-flowered plant.
This strain of the lowly dandelion boasts tender fleshy leaves, topping all other fruits and vegetables for iron content. Enjoy in a spring salad, or cooked like spinach. Treat as a biennial — sow one year, pick the next.