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Dandelion
Common
Name(s):
Dandelion
Scientific
Name:
Taraxacum
officinale Weber.
Scientific
Name Synonyms:
None known
Symbol:
TAOF
Description:
Life
Span: Perennial
Origin:Introduced
Season: Cool
Growth Characteristics:
A
5 to 40 inch tall forb with erect stems that contain a bitter, milky-white
juice. It has a fleshy, deep taproot. It flowers April to October
and reproduces from seeds and sprouts.
Flowers/Inflorescence:
Yellow
colored, located on the tip of the leafless stem. It becomes a ball
of white silky bristles at maturity.
Fruits/Seeds:Seeds
of dandelion are topped by a parachute of bristles that aid in dispersal.
Leaves: Basal,
deeply lobed, 2 to 16 inches long, and forming a rosette. Surfaces
of leaves can be lightly pubescent.
Ecological
Adaptations:
Dandelion
is widespread throughout Utah and North America. It most commonly
occurs in disturbed areas such as cut-over or burned forests, avalanche
areas, overgrazed ranges, and marshy floodplains. It also occurs
on highway and railroad rights-of-way, waste places, old fields,
pastures, and lawns. It grows at elevations between 500 and 11,000
feet.
Dandelion can reproduce vegetatively by sprouting from the caudex
after disturbance
Soils: Found
on a variety of soils, but most common in heavy loams and sandy
loams.
Associated Species:
Foxtail
barley, thistle, Kentucky
bluegrass.
Uses and
Management:
Dandelions
provide fair to good forage for livestock and wildlife, and are
readily eaten because they are relatively succulent. Antelope, as
well as sage and forest grouse, use it heavily. It is a species
that inhabits disturbed areas. It is generally abundant on overgrazed
rangelands, but can also occur on well-managed ranges.
Young leaves can be eaten as spring greens. Roots can be ground
and used as a coffee substitute, mild laxative, or to treat heartburn.
It is a good honey plant. Tea and wine can be made from the flowers.
Flowers can be fried in batter and eaten.
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