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Dandelion

(Taraxacum officinale)

 

Dandelions are commonly seen in lawns, by the sides of driveways and in grassland in May and early June. Smaller patches can be observed throughout the summer.

Plants range between 5 and 40 cm in height.

Before they flower they can be recognised by their distinctive circle of leaves.

 

 

They were introduced to Canada from Europe as a vegetable. The leaves can be eaten as salad and are best when young and tender. The root can also be eaten as an alternative to parsnip.

Dandelions have strongly toothed leaves. Their name derives from the French ‘dent de lion’ or lion’s teeth.

The flower. Although distinctive it is often confused with Coltsfoot, Hawkweed and other bright yellow, many petalled flowers.

 

One of the key differences between Dandelions and other flowers like it is that it has a smooth (or slightly hairy) leafless stem which is hollow.

When the stem is snapped the sap which comes out will stain your hands brown.

The Dandelion seedhead, or 'clock'. Dandelions spread by windblown seeds and once established can live for up to five years.

    Choosing your plants

  • •Select a patch of dandelion plants at least 10m from the nearest building.
  • • Mark the patch with a ribbon on a stick or other marker to make sure that you always visit the same place.
  • • If you have a large patch of plants mark off a one metre square area and observe only the plants within the square.

    What to record

  • • Record when the first flowers are open.
  • • Note when the first seed head opens to form a ball of seeds.
  • • Finally record when all or nearly all of the plants are blooming.

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