Dandelion is an edible, herbaceous perennial wildflower or weed in the daisy family (Asteraceae) and native to Eurasia. The common name dandelion comes from the French dent de lion , which translates to "lion's tooth," referring to the deep green leaves that are toothed. Dandelion grows in full sun and forms a deep taproot that can break up compact soils. It is fast-spreading, generally by seed, and once established is not affected by pre-emergent herbicides. Dandelion provides nectar and pollen to honey bees and other beneficial insects, which is particularly important in early spring when it is one of the only plants in bloom. The leaves and bright, yellow flowers are used in salads and stir-fries as well as jams, wines and teas. Young leaves are best for raw eating and older leaves are better cooked. Roots are roasted and were used as a coffee alternative during World War II. The plant’s milky latex sap has also been used medicinally. The seed head is a beautiful puffball and delights young and old when they blow on it to disperse the seed. Dandelion is not generally cultivated in the home landscape. However, left to grow in lawns and naturalized areas, it provides a bright accent. It can also be planted in mass in an edible garden. Insects, Diseases and Other Plant Problems: No significant problems. VIDEO Created by Homegrown featuring Travis Birdsell, County Extension Director and Extension Agent for Ashe County Extension
Curated pairwise relationships between this plant and others in the library — who feeds
whom, who competes, who confuses the pests. Green reads as a good pairing, red as one to avoid.
No curated interactions recorded for this species yet.
Also noted by NC State
Related species the NC State Plant Toolbox flags for this plant — look-alikes to tell
apart, and plants that play a similar role in a planting. Ones we carry in the library are linked.
Full sun (6 or more hours of direct sunlight a day)
Available space
Less than 12 inches
Mature size
Height: 0 ft. 2 in. - 0 ft. 6 in. | Width: 2 ft. 0 in. - 0 ft. 6 in.
Growth rate
Rapid
Maintenance
High
Canopy layer
5 - Groundcover (<1 ft)
Form & Appearance
Leaf color
Green
Leaf type
Compound (Pinnately , Bipinnately, Palmately)
Leaf arrangement
Rosulate
Leaf shape
Oblanceolate
Leaf margin
Dentate; Lobed
Leaf value
Edible
Leaf size
3-6 inches long, 1-3 inches wide
Hairs present
No
Leaf detail
Deeply toothed, with backward-pointing teeth or lobes. Oblanceolate shape form a basal rosette.
Flower color
Gold/Yellow
Flower value
Edible
Flower form
Head
Flower shape
Radial
Flower size
1-3 inches
Flower detail
Bright yellow ray flowers with toothed tips appear throughout the year on second-year plants. They are singular heads on their stems and the flowers close in the evening.
Bloom time
Spring
Fruit color
Brown/Copper; White
Fruit type
Achene
Fruit size
< 1 inch long, < 1 inch wide
Fruit detail
Fluffy downy round seeds heads are dispersed by wind
Stem color
Green
Stem detail
Hollow stems are reproductive (scapes) exude a milky sap they are leafless and unbranched
Wildlife & Ecology
Native status
Non-native
Origin
Eurasia
Wildlife value
Flowers provide nectar to pollinators and bees.
Attracts
Bees; Pollinators
Food & Medicine
Edible parts
Leaves; Flowers; Roots
Fruit type
Achene
Edibility
Leaves and flowers are used in salads and stir-fries as well as jams, wines, and teas. Young leaves are best for raw eating and older leaves are better cooked. Roots are roasted and used as a coffee alternative.
Uses (ethnobotany)
The root was dried and roasted and used as a coffee alternative during the second world war. It has also been used medicinally.