Dandelion Monograph

Dandelion

Taraxacum officinale

Quick Reference

Common names: dandelion, common dandelion, lion’s tooth, blowball
Latin name: Taraxacum officinale
Plant family: Asteraceae (daisy family)
Parts used: root, leaves, flowers (all parts medicinal)
Primary actions: bitter tonic, diuretic, cholagogue, alterative, nutritive
Best preparations:

• Root: decoction, tincture, roasted coffee substitute
• Leaves: fresh food, infusion (tea), tincture
• Flowers: infused oil, wine, fritt

Safety rating: generally recognized as safe; highly nutritious
Grown at Wild Clover Farm: yes — wild and cultivated

Botanical Description and Identification

Dandelion (Taraxacum officinale) is one of the most recognizable plants in the world and one of the most valuable medicinal herbs. Every part of the plant is edible and medicinal, making it a cornerstone species in both traditional herbalism and wild foods.

Plant Characteristics

Flowers:
Bright yellow composite flower heads, 1 to 2 inches in diameter, composed entirely of ray florets. Each hollow stem produces a single flower. Flowers open in sunlight and close at night or during rain. After blooming, flowers form the familiar white, spherical seed heads commonly called “blowballs.”

Leaves:
Leaves grow in a basal rosette with no above-ground stem. They are deeply toothed, with lobes pointing back toward the leaf base, giving rise to the name “lion’s tooth.” Leaves range from 2 to 12 inches long, are smooth and hairless, and exude milky sap when broken. Flavor is bitter, especially as leaves mature.

Flower stems:
Hollow, smooth, leafless stalks ranging from 2 to 18 inches tall. Each stem contains milky latex sap and supports a single flower head.

Roots:
A long, thick taproot with a brown exterior and white interior. Roots commonly extend 10 to 15 inches deep, sometimes more in loose soil. When cut, the root exudes milky sap. Roots are slightly sweet when first chewed, followed by bitterness.

Seeds:
Dry, single-seeded fruits (achenes) attached to feathery pappus structures that allow wind dispersal. Each plant may produce dozens to hundreds of seeds.

Key Identification Notes

Dandelion is distinguished by the combination of:

• a basal rosette with no leaf-bearing stem
• deeply lobed leaves
• hollow, leafless flower stalks
• milky white sap throughout
• single yellow flower per stem

Common look-alikes, such as cat’s ear (Hypochaeris radicata) and false dandelion (Pyrrhopappus species), are also edible but differ in stem branching and leaf texture. Taraxacum officinale remains the most valued medicinally.

Native Range and Habitat

Dandelion is native to Europe and Asia and was introduced to North America by early European settlers as both food and medicine. It is now naturalized worldwide and found on every continent except Antarctica.

Dandelion thrives in disturbed soils and is commonly found in lawns, gardens, fields, roadsides, pastures, sidewalks, and waste ground. Its deep taproot helps break compacted soil and draw minerals upward, improving soil health over time.

Growing Dandelion

Climate and Growing Conditions

Dandelion grows in USDA hardiness zones 3 through 10 and is extremely adaptable.

Sunlight:
Full sun is preferred, though partial shade is tolerated.

Soil:
Tolerates all soil types, including clay, sand, and loam. Loose, fertile soil produces the largest and easiest-to-harvest roots.

Water:
Moderate moisture is sufficient. Plants are drought tolerant once established due to deep taproots.

Temperature:
Highly cold-hardy and heat tolerant. One of the earliest plants to emerge in spring and one of the last to die back in fall.

Growing From Seed

Most gardeners do not need to plant dandelion intentionally, but cultivation allows control over location and ensures clean, unsprayed harvests.

When to plant:

• Spring, after the last frost
• Fall, six to eight weeks before first frost

How to plant:

• Scatter seeds on prepared soil.
• Lightly cover or press into the surface.
• Keep soil moist until germination.

Seeds germinate in 7 to 14 days. Thin plants to 6 to 12 inches apart, depending on desired harvest (leaves versus roots).

Dandelion readily self-seeds and should be planted only where spreading is acceptable.

Care and Maintenance

Dandelion requires little care.

• Water during establishment only
• Fertilization is unnecessary
• Deadhead flowers to limit self-seeding, if desired
• Expect regrowth if roots break during harvest

The plant is largely pest free and is readily grazed by livestock and wildlife.

Harvesting Dandelion

Leaves

Best time:
Early spring, before flowering, for the mildest flavor. Fall harvest after frost is also excellent.

How to harvest:
Cut outer leaves, leaving the center rosette intact for regrowth.

Flowers

Best time:
Spring through fall, harvested fully open in the morning.

How to harvest:
Pluck or snip flower heads just below the base. Process promptly, as flowers wilt quickly.

Roots

Best time:
Fall, after the first frost, when inulin content is highest. Early spring harvest is also acceptable.

How to harvest:
Loosen soil deeply with a fork and pull carefully. Wash thoroughly and chop before drying.

Drying and Storage

Leaves:
Air-dry on screens or in bundles until crisp. Shelf life is approximately one year.

Flowers:
Dry in a single layer away from light. Shelf life is six months to one year.

Roots:
Chop into small pieces and dry thoroughly. Roots may take one to two weeks to dry fully. Shelf life is two to three years.

Roasted roots should be cooled completely before storage.

Traditional and Modern Uses

Dandelion is a classic liver and digestive tonic.

Primary Uses

• Supports liver and gallbladder function
• Stimulates digestion and bile flow
• Acts as a gentle diuretic (leaves)
• Provides exceptional nutritional value
• Supports blood sugar balance
• Acts as a prebiotic due to inulin content
• Supports elimination through liver, kidneys, and skin

Dandelion has been used across European, Chinese, and Indigenous traditions as both food and medicine.

Energetics and Traditional Classification

• Temperature: cool
• Moisture: dry
• Taste: bitter
• Tissue affinities: liver, kidneys, digestive      tract
• Energetic indications: heat, stagnation,      excess, poor elimination

Dandelion is traditionally classified as a bitter alterative, supporting liver function and elimination while cooling heat and clearing stagnation. It is especially useful where digestive sluggishness and metabolic congestion are present.

Primary Herbal Actions

• Alterative: supports detoxification
• Bitter: stimulates digestion and bile flow
• Diuretic: supports kidney function
• Cholagogue: promotes bile secretion
• Anti-inflammatory: reduces systemic inflammation

Preparation Methods

Dandelion Leaf Tea

Prepared as an infusion using dried or fresh leaves. Traditionally used as a nutritive and diuretic tea.

Dandelion Root Decoction

Prepared by simmering dried or fresh root for 20 to 30 minutes. Used for liver and digestive support.

Roasted Dandelion Root

Dried root is roasted until dark brown and brewed as a caffeine-free coffee substitute.

Fresh Food Use

Young leaves are eaten fresh or cooked. Flowers are used in fritters, wine, jelly, and infused oils.

Safety and Contraindications

Dandelion has an excellent safety profile.

• Safe as food for all ages
• Generally safe for long-term use
• Use caution with bile duct obstruction or acute gallbladder inflammation
• Individuals allergic to Asteraceae plants should monitor for reactions
• High vitamin K content may affect warfarin therapy

Always harvest from clean, untreated locations. Never consume plants from chemically treated lawns or contaminated areas.

Wild Clover Farm Notes

At Wild Clover Farm, dandelion is embraced rather than eradicated. Spring greens provide the first fresh food of the season, while fall root harvests supply decoctions and roasted root blends for winter use.

Dandelion’s resilience, generosity, and timing make it a foundational teaching plant and a reminder that some of our most valuable medicines grow freely underfoot.

Oklahoma/Zone 7 Growing Notes

• Grows wild everywhere in Oklahoma - lawns, pastures, roadsides, waste areas
• Peak harvest: Spring (March-May) before summer heat makes leaves bitter
• Taproots accessible in Oklahoma's clay when soil is moist (after rain)
• Perennial - same plants return year after year
• Identify pesticide-free lawns in your neighborhood (ask neighbors); dandelion is so abundant that ethical foraging is easy if you know clean sources

Foraging:

• Abundant in lawns, fields, and open ground
• Harvest leaves in early spring before flowering
• Roots are best harvested in fall
• Ensure foraging areas are  chemical-free
• Few dangerous look-alikes; easy  to identify

Common Questions

Is dandelion safe daily?
Yes. It is traditionally used as a daily tonic.

Does dandelion deplete potassium?
No. Unlike pharmaceutical diuretics, dandelion supplies potassium.

References and Further Reading

• Hoffmann, David. Medical Herbalism
• Wood, Matthew. The Earthwise Herbal
• Moore, Michael. Medicinal Plants of the Mountain West

Disclaimer

This information is provided for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. Always consult a qualified health care provider before using herbal products for serious health conditions.