Dandelion

Dandelion (Taraxacum officinale, formerly Leontodon Taraxacum) is a ligulifloral composite, common in several varieties or sub-species throughout Britain and the whole of Europe, in pastures and by waysides, and now also so perfectly naturalised in many parts of North America as to be there one of the most familiar spring-flowers. The names Dandelion and Leontodon (Fr. and Gr., 'lion's tooth') both have reference to the form of the leaves. The whole plant abounds in a milky juice, containing a peculiar crystalline principle called Taraxacin; has a bitter taste, and valuable medicinal properties. Roasted and ground, dandelion-root is sometimes used as a substitute for coffee. Dandelion Coffee, however, is usually a mixture of ordinary coffee and the powder or extract of dandelion-root; and Dandelion Chocolate is composed of one part of common chocolate and four parts of the powder of dandelion-root. The young leaves, when blanched, are a good salad, resembling lettuce or endive.