dandelion

Dictionary: dan·de·li·on   (dăn'dl-ī'ən)

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dandelion

common dandelion Taraxacum officinale (Elizabeth Morales)

1. A Eurasian plant (Taraxacum officinale) of the composite family having many-rayed yellow flower heads and deeply notched basal leaves. Widely naturalized as a weed in North America, it is used in salads and to make wine.
2. Any of several similar or related plants.
3. A brilliant to vivid yellow.

[Middle English dent-de-lioun, from Old French dentdelion, from Medieval Latin dēns leōnis, lion's tooth (from its sharply indented leaves) : Latin dēns, dent-, tooth + Latin leōnis, genitive of leō, lion; see lion.]

WORD HISTORY   Dent-de-lioun, the Middle English form of dandelion, makes it easy to see that our word is a borrowing of Old French dentdelion, literally, “tooth of the lion,” referring to the sharply indented leaves of the plant. Modern French dent-de-lion, unlike Modern English dandelion, reveals to anyone who knows French what the components of the word are. The English spelling reflects the pronunciation of the Old French word at the time it was borrowed into English. The t in dentdelion probably disappeared early in Old French, having been absorbed into the related sound of the d. The earliest recorded instance of the word occurs in an herbal written in 1373, but we find an instance of dandelion used in a proper name (Willelmus Dawndelyon) in a document dated 1363.

The leaves of the weed Taraxacum officinale may be eaten as a salad or cooked. In France dandelion greens are known as pis-en-lit because of their diuretic action. A 50-g portion of the leaves is a good source of vitamins C and A (4000 μg carotene); a source of calcium and iron; supplies 25 kcal (105 kJ). The root can be cooked as a vegetable, or may be roasted and used as a substitute for coffee.

Description

Dandelion (Taraxacum officinale) is a common meadow herb of the Asteraceae or sunflower family. There are about 100 species of dandelion, and all are beneficial. This sun-loving beauty is a native of Greece, naturalized in temperate regions throughout the world, and familiar to nearly everyone. The perennial dandelion grows freely wherever it can find a bit of earth and a place in the sun. Dandelion's nutritive and medicinal qualities have been known for centuries.

Dandelion's common name is derived from the French dent de lion, a reference to the irregular and jagged margins of the lance-shaped leaves. There are numerous folk names for this widely-used herb. They include pissabed, Irish daisy, blow ball, lion's tooth, bitterwort, wild endive, priest's crown, doonheadclock, yellow gowan, puffball, clock flower, swine snort, fortune-teller, and cankerwort. The generic name is thought to be derived from the Greek words taraxos, meaning disorder, and akos, meaning remedy. Another possible derivation is from the Persian tark hashgun, meaning wild endive, one of dandelion's common names. The specific designation officinale indicates that this herb was officially listed as a medicinal. Dandelion held a place in the United States National Formulary from 1888 until 1965, and the dried root of dandelion is listed in the United States Pharmacopoeia (USP).

Dandelion may be distinguished from other similar-looking herbs by the hollow, leafless flower stems that contain a bitter milky-white liquid also found in the root and leaves. The dark green dandelion leaves, with their irregular, deeply jagged margins, have a distinctive hairless mid-rib. The leaves are arranged in a rosette pattern, and may grow to 1.5 ft (45.7 cm) in length. They have a lovely magenta tint that extends up along the inner rib of the stalkless leaf. When the plant is used as a dye, it yields this purple hue. Dandelion blossoms are singular and round, with compact golden-yellow petals. They bloom from early spring until well into autumn atop hollow stalks that may reach from 4–8 in (10.2ndash;20.3 cm) tall. The golden blossoms yield a pale yellow dye for wool. After flowering, dandelion develops a round cluster of achenes, or seed cases. As many as 200 of these narrow seed cases, each with a single seed, form the characteristic puffball. Each achene is topped with a white, feathery tuft to carry it on the breeze. Dandelion's tap root may grow fat, and reach as deep as 1.5 ft (45.7 cm) in loose soil. The root has numerous hairy rootlets. Dandelion is a hardy herb and will regrow from root parts left in the ground during harvest.

General Use

Dandelion has a long history of folk use. Early colonists brought the herb to North America. The native people soon recognized the value of the herb and sought it out for its medical and nutritious benefits. The entire plant is important as a general tonic, particularly as a liver tonic. It may be taken as an infusion of the leaf, a juice extraction, a root decoction, or a tincture. Fresh leaves may be added to salads or cooked as a potherb. The juice extracted from the stem and leaf is the most potent part of the plant for medicinal purposes. It has been used to eradicate warts and soothe calluses, bee stings, or sores. Infusions of dandelion blossoms have been used as a beautifying facial, refreshing the skin.

Dandelion is a nutritive herb rich in potassium, calicum, and lecithin, with iron, magnesium, niacin, phosphorus, proteins, silicon, boron, and zinc. Dandelion provides several B vitamins along with vitamins C and E as well as vitamin P. Chemical constituents in the leaf include bitter glycosides, carotenoids, terpenoids, choline, potassium salts, iron, and other minerals. The root also has bitter glycosides, tannins, triterpenes, sterols, volatile oil, choline, asparagin, and inulin.

Many herbalists regard the dandelion as an effective treatment for liver disease, useful even in such extreme cases as cirrhosis. It cleanses the bloodstream and increases bile production, and is a good remedy for gall bladder problems as well. The herb is also a boon to such other internal organs as the pancreas, kidneys, stomach, and spleen. The dried leaf, taken as a tea, is used as a mild laxative to relieve constipation. Dandelion leaf is also a good natural source of potassium, and will replenish any potassium that may be lost due to the herb's diuretic action on the kidneys. This characteristic makes dandelion a safe diuretic in cases of water retention due to heart problems. The herb is useful in cases of anemia and hepatitis, and may lower elevated blood pressure. Dandelion may also provide relief for rheumatism and arthritis. Dandelion therapy, consisting of therapeutic doses of dandelion preparations taken over time, may help reduce stiffness and increase mobility in situations of chronic degenerative joint disease. The root, dried and minced, can used as a coffee substitute, sometimes combined with roasted acorns and rye.

Preparations

All parts of the dandelion have culinary and medicinal value. It is best to harvest fresh young dandelion leaves in the spring. The small, young leaves are less bitter, and may be eaten uncooked in salads. Larger leaves can be lightly steamed to reduce bitterness. Leaves gathered in the fall are naturally less bitter. Dandelion blossoms, traditionally used in wine making, may be gathered throughout the flowering season. The deep, fleshy taproot should be gathered in the fall. It takes careful digging and loosening to extract the root intact, although any root parts left in the soil will eventually produce another plant. The root should be washed. Thicker roots should be sliced down their length to facilitate drying. The pieces should be spread out on a paper-lined tray in a light, airy room out of direct sunlight and stored in tightly sealed dark glass containers. Dried dandelion root may be somewhat less potent than the fresh root.

Leaf infusion: Place 2 oz of fresh dandelion leaf, less if dried, in a warmed glass container. Bring 2.5 cups of fresh nonchlorinated water to the boiling point and add it to the herbs. Cover the mixture and steep for 15–20 minutes, then strain. Drink the infusion warm or cold throughout the day, up to three cups per day. The prepared tea can be kept for about two days in the refrigerator.

Tincture: Combine 4 oz of finely-cut fresh dandelion root and leaf (or 2 oz of dry powdered herb) with 1 pt of brandy, gin, or vodka in a glass container. The alcohol should be enough to cover the plant parts and have a 50/50 ratio of alcohol to water. Cover and store the mixture away from light for about two weeks, shaking several times each day. Strain and store in a tightly capped dark glass bottle. A standard dose is 10–15 drops of the tincture in water, up to three times a day.

Precautions

Dandelion acts as a cholagogue, which means that it increases the flow of bile. It should not be used by persons with closure of the biliary ducts and other biliary ailments.

Side Effects

Dandelion is a safe and nutritious herb widely used throughout the world. No health hazards have been reported when dandelion is used in designated therapeutic doses. According to the PDR For Herbal Medicine, however, some "superacid gastric complaints" could be triggered by using the herb. Dandelion stems contain a liquid latex substance that may be irritating to the skin of senstitive persons.

Interactions

No interactions have been reported between dandelion and standard medications.

Resources

Books

Duke, James A., Ph.D. The Green Pharmacy. Emmaus, PA: Rodale Press, 1997.

Foster, Steven, and James A. Duke. Peterson Field Guides, Eastern/Central Medicinal Plants. Boston-New York: Houghton Mifflin Company, 1990.

Hoffmann, David. The New Holistic Herbal. 2nd ed. Boston: Element, 1986.

Hutchens, Alma R. A Handbook of Native American Herbs.

Boston: Shambhala Publications, Inc., 1992.

PDR for Herbal Medicines. Montvale, NJ: Medical Economics Company, 1998.

Tyler, Varro E., Ph.D. Herbs of Choice. New York: The Haworth Press, Inc., 1994.

Weiss, Gaea, and Shandor Weiss. Growing & Using the Healing Herbs. New York: Wings Books, 1992.

Other

Hoffmann, David L. "Dandelion." In Herbal Materia Medica. Health World Online. http://www.healthy.net.

[Article by: Clare Hanrahan]

For more information on dandelion, visit Britannica.com.

The commonest belief about dandelions is that picking their flowers causes bed-wetting—hence its alternative name ‘peebed’ or ‘pissabed’. But there is no taboo against picking the seed-heads, called ‘dandelion clocks’; children blow the seeds away, counting the number of puffs needed, and claiming that this tells them the time, or the number of years before marriage. They may also recite the divinatory ‘Loves me, loves me not’, or ‘This year, next year, sometime, never’ (Vickery, 1995: 102-5). Another pastime was reported in Victorian times:

Dandelion chains are made with the flower stalks only. The supple hollow stalk, denuded of its flower, is bent in a circle, and the smaller end is pushed for about half an inch into the larger. A circle is thus formed, its size depending upon the length of the stalk. This is the first link of the chain. Link is added to link, and the only limits to the length of the chain are the paucity of dandelions and the persistency of the child making it. Some children make necklets of the chain. (N&Q 9s:7 (1901), 397; cf. 474, 511 and 9s:8(1901), 70, 232, 466)

The common plant or weed (Taraxacum officinale) with yellow blossoms and edible leaves was thought to have curative powers in the Celtic countries, especially for heart problems and diseases caused by fairies. Irish caisearbhán or, when used as medicine, caol dearg; Scottish Gaelic am beárnan Br'de; Manx lus y minnag; Welsh dant y llew; Cornish dans-lew; Breton c'hwervizon. See also FAIRY HERB.

"Dandelion" redirects here. For other uses, see Dandelion (disambiguation).

Dandelion
A dandelion flower (top) and parachute ball (bottom)
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Asterales Family: Asteraceae Tribe: Cichorieae Genus: Taraxacum Cass.
Species
See text

Taraxacum is a large genus of flowering plants in the family Asteraceae. They are native to Europe and Asia, and two species, T. officinale and T. erythrospermum, are found as weeds worldwide.^[1] The common name Dandelion (pronounced /ˈdændɨlaɪ.ən/ (DAN-dih-ly-un) is given to members of the genus and like other members of the Asteraceae family, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.^[2]

Contents 1 Description 2 Taxonomy 3 Selected species 4 Seed dispersal 5 False dandelions 6 History 6.1 Origin of the name 7 Culinary 8 Nutritional properties 9 Medicinal Uses 10 Antioxidant 10.1 Caffeic acid and carcinogenicity 11 Bees 12 Pearl bordered Fritillary 13 Gallery 14 See also 15 References 16 External links

Description

A dandelion flower head composed of hundreds of smaller florets.

The species of Taraxacum are tap-rooted biennial or perennial herbaceous plants, native to temperate areas of the Old World.

The leaves are 5–25 cm long or longer, simple and basal, entire or lobed, forming a rosette above the central taproot. The flower heads are yellow to orange colored, and are open in the daytime but closed at night. The heads are borne singly on a hollow stem (scape) which rises 4–75 cm^[3] above the leaves and exudes a milky sap (latex) when broken. A rosette may produce several flowering stems at a time. The flower heads are 2–5 cm in diameter and consists entirely of ray florets. The flower heads mature into a spherical "clocks"^{[citation needed]} (also known as a "wishie"^{[citation needed]}) containing many single-seeded fruits called achenes. Each achene is attached to a pappus of fine hairs, which enable wind-aided dispersal over long distances.

A dandelion flower in the closing state.

The flower head is surrounded by bracts (sometimes mistakenly called sepals) in two series. The inner bracts are erect until the seeds mature, then flex downward to allow the seeds to disperse; the outer bracts are always reflexed downward. Some species drop the "parachute" from the achenes; the hair-like parachutes are called pappus, and they are modified sepals. Between the pappus and the achene, there is a stalk called a beak, which elongates as the fruit matures. The beak breaks off from the achene quite easily, separating the seed from the parachute.

Dandelion leaves are believed to have a diuretic effect as they increase salt and water excretion from the kidneys^[4].

Taxonomy

The genus is taxonomically complex, with some botanists dividing the group into numerous macrospecies, and many more microspecies: approximately 235 apomictic and polyploid microspecies have been recorded in Great Britain and Ireland.^[5] Some botanists take a much narrower view and only accept a total of about 60 species.^[6]

Selected species

• Taraxacum albidum, a white-flowering Japanese dandelion.
• Taraxacum californicum, the endangered California dandelion
• Taraxacum officinale (syn. T. officinale subsp. vulgare), Common Dandelion. Found in many forms.
• Taraxacum japonicum, Japanese dandelion. No ring of smallish, downward-turned leaves under the flowerhead.
• Taraxacum kok-saghyz, Russian dandelion, which produces rubber^[7]
• Taraxacum laevigatum (syn. T. erythrospermum), Red-seeded Dandelion; achenes reddish brown and leaves deeply cut throughout length. Inner bracts' tips are hooded.

Seed dispersal

A number of species of Taraxacum are regarded as seed dispersed weeds or ruderals, especially the Common dandelion (T. officinale), which has been introduced over much of the temperate world as a lawn weed. After pollination and flowering is finished, the dandelion flower dries out for a day or two and then the seed-bearing parachutes expand and lift out of the dried flower head. The dried part of the flower drops off and the parachute ball opens into a full sphere. The parachute drops off when the seed strikes an obstacle. Often dandelions are observed growing in crevices near a wall; when the blowing fruits hit the wall, the feathery pappi comes off, dropping the dandelion seeds to the base of the wall or into a crevice. After the seed is released, the parachutes lose their feathered structure and take on a fuzzy, cotton-like appearance, often called "dandelion snow".

Dandelions are used as food plants by the larvae of some species of Lepidoptera (butterflies and moths). See List of Lepidoptera that feed on dandelions.

Away from their native regions, some dandelion species have become established in the Americas, Australia, and New Zealand, and are now common throughout all temperate regions, Taraxacum officinale has become a nearly world wide weed.

False dandelions

Hawksbeard flower heads and ripe seeds are sometimes confused with Dandelions.

Dandelions are so similar to catsears (Hypochaeris) that catsears are also known as "false dandelions". Both plants carry similar flowers which form into windborne seeds. However, dandelion flowers are borne singly on unbranched, hairless and leafless, hollow stems, while catsear flowering stems are branched, solid and carry bracts. Both plants have a basal rosette of leaves and a central taproot. However, the leaves of dandelions are smooth or glabrous, whereas those of catsears are coarsely hairy.

Other plants with superficially similar flowers include hawkweeds (Hieracium) and hawksbeards (Crepis). These are both readily distinguished by their branched flowering stems which are usually hairy and bear leaves.

History

Please help improve this article or section by expanding it. Further information might be found on the talk page. (May 2008)

Dandelions are thought to have evolved about thirty million years ago in Eurasia^[8]; they have been used by humans for food and as a herb for much of recorded history^{[citation needed]}. They were introduced to North America by early European immigrants.

Origin of the name

The English name dandelion is a corruption of the French dent de lion^[9] meaning "lion's tooth", referring to the coarsely toothed leaves. The names of the plant have the same meaning in several other European languages, such as the Italian dente di leone, Spanish diente de león, Portuguese dente-de-leão, Norwegian Løvetann, and German Löwenzahn.^{[citation needed]}

In modern French the plant is named pissenlit, which means "piss in bed", apparently referring to its diuretic properties^{[citation needed]}. Likewise, "pissabeds" is an English folk-name for this plant, as is piscialletto in Italian and the Spanish meacamas.^{[citation needed]} In various north-eastern Italian dialects the plant is known as pisacan ("dog pisses"), referring to how common they are found at the side of pavements^{[citation needed]}.

In several European languages the plant, or at least its parachute ball stage, is named after the popular children's pastime of blowing the parachutes off the stalk: Pusteblume (German for "blowing flower"), soffione (Italian for "blowing"; in some northern Italian dialects), dmuchawiec (Polish, derived from the verb "blow"), одуванчик (Russian, derived from the verb "blow").^{[citation needed]}

In other languages the plant is named after the white sap found in its stem, e.g. Mlecz (derived from the Polish word for "milk"), kutyatej (Hungarian for "dog milk"), маслачак (derived from the Serbian word маслац, meaning "butter")).^{[citation needed]} Also the Lithuanian name kiaulpienė can be translated as "sow milk"^{[citation needed]}, and similarly, in Latvian it is called 'pienene, the word being derived from piens - milk^{[citation needed]}.

The alternative Hungarian name gyermekláncfű ("child's chain grass"), refers to the habit of children to pick dandelions, remove the flowers, and make links out of the stems by "plugging" the narrow top end of the stem into the wider bottom end.^{[citation needed]} In Turkish the dandelion is called karahindiba meaning "black endive".^{[citation needed]} In Swedish, it is called maskros ("worm rose")^{[citation needed]}. In Finnish and Estonian, it is called voikukka and võilill, respectively, meaning "butter flower", referring to its buttery colour.^{[citation needed]} In Dutch it is called paardebloem, meaning "horse-flower".^{[citation needed]} In Chinese it is called "蒲公英" (pronounced pu gong ying), meaning flower that grows in public spaces by the riverside.^{[citation needed]}

Culinary

Dandelion leaves and buds have been a part of traditional Mediterranean (especially Sephardic ^{[10] [11] [12]}) and Asian, most notably Chinese and Korean, cuisine ^{[13] [14]}. Also the roasted, ground root are sometimes used as a caffiene free coffee substitute. Once a popular salad green in these regions, dandelion leaves are becoming popular worldwide in restaurants, in braised and salad dishes, and are not difficult to find at farmers markets in the spring and summer. The dandelion plant is truly a weed in the classical sense: "a plant for which we once knew the use but we've forgotten it" ^[15].

Nutritional properties

Dandelion leaves contain abundant amounts of vitamins and minerals, especially Vitamins A, C and K, and are good sources of calcium (0.19% net weight), potassium (0.4% net weight) and fair amounts of iron and manganese ^[16], higher than similar leafy greens such as spinach. They contain 15% protein and 73% carbohydrates, 37% of which is fiber (27% of the leaves are fiber) ^[17]. The leaves also contain smaller amounts of over two dozen other nutrients, and are a significant source of beta carotene (0.03% net weight), lutein and zeaxanthin (combined 0.066% net weight) ^[18]. A cup of dandelion leaves contains 112% daily recommendation of vitamin A, 32% of vitamin C, and 535% of vitamin K and 218 mg potassium, 103 mg calcium, and 1.7 mg of iron^[19].

Medicinal Uses

Dandelions, flowers, roots and leaves, have been used for centuries in traditional Chinese medicine & medicinal teas, most notably for liver detoxification, as a natural diuretic and inflammation reduction ^[20]. Unlike other diuretics, dandelion leaves contain good amounts of potassium, a mineral that is often lost during increased micturition. There is also evidence that this property of dandelion leaves may normalize blood sugar ^[21].

Antioxidant

Dandelion flowers contains luteolin, an antioxidant, and has demonstrated antioxidant properties without cytotoxicity.^[22][23]

Caffeic acid and carcinogenicity

Dandelion contains Caffeic acid, as a secondary plant metabolite, which may be carcinogenic; however, there have been no known ill effects of caffeic acid in humans and acts as a carcinogenic inhibitor. ^[24][25]

Bees

Dandelions are important plants for bees. Not only is their flowering used as an indicator that the honey bee season is starting,^{[citation needed]} but they are also an important source of nectar and pollen early in the season.^{[citation needed]}

Dandelion pollen is a common allergen and is a common component in bee pollen ^[26]. This allergen may be commonly responsible for asthma, allergic rhinitis, allergic conjunctivitis and contact dermatitis in sensitive individuals.

Pearl bordered Fritillary

They are also used as a source of nectar by the Pearl-bordered Fritillary (Boloria euphrosyne), one of the earliest emerging butterflies in the spring.

Gallery

Top view of a dandelion head	A half seeded dandelion clock	A dandelion clock	An empty dandelion clock, without the seeds
A microscopic view of a dandelion clock showing the pericarp and the achenes	Macro photo of dandelion seed dispersal	Macro of a Dandelion	A focused view of a dandelion flower.

See also

• List of beneficial weeds
• List of companion plants
• Dandelion and burdock
• Dandelion coffee
• Medicinal properties of dandelion

References

1. ^ "Taraxacum". Flora of North America. http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=132314. 
2. ^ Dandelion - J. Doll and T. Trower
3. ^ Taraxacum latilobum in Flora of North America @ efloras.org
4. ^ University of Maryland, complimentary medicine
5. ^ Richards, A.J. (1997). Dandelions of Great Britain and Ireland (Handbooks for Field Identification). BSBI Publications. p. 330. ISBN 978-0901158253. 
6. ^ http://www.jstor.org/pss/2430530
7. ^ "Plants for a future: Taraxacum kok-saghiz". http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Taraxacum+kok-saghyz. 
8. ^ Gardening in Western Washington: Dandelions
9. ^ S. Potter & L. Sargent (1973) Pedigree: essays on the etymology of words from nature. Collins New Naturalist series Volume 56
10. ^ http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/dandelion_soup.html
11. ^ http://www.ecookbooks.com/p-95-mediterranean-herb-cookbook.aspx
12. ^ http://search.barnesandnoble.com/Cooking-Weeds/Vivien-Weise/e/9781903018309
13. ^ http://www.foodinkorea.org/eng_food/korfood/korfood2_1.jsp
14. ^ http://cat.inist.fr/?aModele=afficheN&cpsidt=850767
15. ^ http://www.nj.com/entertainment/dining/index.ssf/2008/04/dandelion_as_underrated_as_und.html
16. ^ http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2441/2
17. ^ http://caloriecount.about.com/calories-dandelion-greens-i11207
18. ^ http://www.healthrecipes.com/dandelion.htm
19. ^ http://www.naturalnews.com/025913.html
20. ^ http://www.naturalnews.com/025913.html
21. ^ http://www.umm.edu/altmed/articles/dandelion-000236.htm
22. ^ Chun Hu and David D. Kitts. Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, BC, Canada. October 2004. Luteolin and luteolin-7-O-glucoside from dandelion flower suppress iNOS and COX-2 in RAW264.7 cells. Springer Netherlands. 245:1-2(107-113).
23. ^ Luteolin and luteolin-7-O-glucoside from dandelion flower suppress iNOS and COX-2 in RAW264.7 cells
24. ^ Caffeic Acid Metabolism by Gnotobiotic Rats and their Intestinal Bacteria
25. ^ Chlorogenic Acid Bioavailability Largely Depends on Its Metabolism by the Gut Microflora in Rats
26. ^ http://www.immunocapinvitrosight.com/dia_templates/ImmunoCAP/Allergen____28012.aspx

External links

Wikimedia Commons has media related to: Taraxacum

• Everitt, J.H.; Lonard, R.L., Little, C.R. (2007). Weeds in South Texas and Northern Mexico. Lubbock: Texas Tech University Press.  ISBN 0-89672-614-2.
• Richards, A. J. 1972. The Taraxacum flora of the British Isles. Watsonia 9 (supplement): 1-141.
• Gail, Peter. The Dandelion Celebration: A Guide to Unexpected Cuisine. Cleveland, Ohio: Goosefoot Acres Press, 1994. ISBN 1-879863-51-0.
• How to cook dandelions ~ at Wikibooks.
• How to Get Rid of Dandelions.
• How to Grow Dandelions.
• Timelapse video of dandelions opening.
• Hu, Chun (2004). "Luteolin and luteolin-7-O-glucoside from dandelion flower suppress iNOS and COX-2 in RAW264.7 cells". Molecular and Cellular Biochemistry 265: 107. doi:10.1023/B:MCBI.0000044364.73144.fe. 
• Dandelion recipes

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - fandens mælkebøtte

Nederlands (Dutch)
paardebloem

Français (French)
n. - pissenlit

Deutsch (German)
n. - (bot.) Löwenzahn

Ελληνική (Greek)
n. - (φυτολ.) αγριοραδίκι

Italiano (Italian)
dente di leone

Português (Portuguese)
n. - dente-de-leão (m) (Bot.)

Русский (Russian)
одуванчик

Español (Spanish)
n. - diente de león

Svenska (Swedish)
n. - maskros

中文（简体）(Chinese (Simplified))
蒲公英

中文（繁體）(Chinese (Traditional))
n. - 蒲公英

한국어 (Korean)
n. - 민들레

日本語 (Japanese)
n. - セイヨウタンポポ, タンポポ

العربيه (Arabic)
‏(الاسم) نبته الهندباء‏

עברית (Hebrew)
n. - ‮שן-הארי (צמח), שינן‬

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