Dandelion (Taraxacum officinale)

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I finally got myself to sit down and write about the dandelion, a plant that is full of surprises: one would't easily guess that this little herb that grows anywhere and is often considered a noxious weed can have so many uses in the kitchen and as a herbal remedy. 

When I started looking for information to assist me in writing this post, I read that in some places (it seems to happen particularly in North America) it is even illegal to have dandelions in your garden, which makes this plant the target of all sorts of weed-killing chemicals. I'm glad that the authorities from those places have no access to my garden, as I would probably have been arrested already...

The bees love it too.

Going back to the plant itself, I'll start by mentioning that the Dandelion haters might have a bit of a point, in that it is an extremely hardy plant that can grow and thrive in many environments, and that it also spreads very easily. Taraxacum (of which there are many species and subspecies) probably originated in Greece or in the northern Himalayas, and later spread through Asia and Europe. It has been introduced to pretty much the whole world, and can be found in all sorts of climates, including arctic, alpine, and tropical zones. In this article, written by Susan Mahr for the University of Wisconsin-Madison, I came across a funny explanation of how the dandelion came to be, which is so good that I have to copy it here: “The dandelion has no origin; rather, its seeds came into existence at the Big Bang and dispersed through all the dimensions of spacetime, like background radiation and logic.”

It really can grow on any soil...

The dandelion is a perennial herb with leaves that grow in a circular arrangement (known as a rosette). The leaves are longish and can have different shapes; for example, a leave can be entire, or it may be more or less deeply lobed. From hollow stalks that can reach a length of up to 50 cm emerge the well-known yellow flowers, which show that the plant belongs to the aster or daisy family (Asteraceae). After the flower comes the distinctive ball-shaped fruit, also known as a cypsela, made of many small seeds (called pappus) that can be easily blown by the wind. When cut or broken, all parts of the plant contain a milky latex substance that can also cause brown stains. The plant also has a strong, thick taproot that can make it very difficult to remove. 

The origin of the Latin name Taraxacum is uncertain: some scholars believe it comes from an Arabic word that means "bitter herb", while others think that it comes from a combination of Greek words related to curing disorders or diseases. The second word, officinale, is much easier: it is often part of the name of commonly used medicinal plants, and it means of medicinal or pharmaceutical value (the officina being the part of the monastery where medicines were prepared and kept). Regarding the common names, "dandelion" comes from the French "dent de lion", lion's tooth, but it is unclear why exactly: it could indicate the shape of the leaves or of other parts of the plant. It is also interesting to note that the most usual name in French is not "dent-de-lion", but rather "pissenlit", which literally means "piss on the bed", and refers to the plant's diuretic properties. 

Both the herb (leaves and flowers) and the roots can be used medicinally. Among their many chemical constituents are bitter glycosides and flavonoids. Dandelion can help treat digestive complaints, loss of appetite, and gall bladder problems. It can also act as a diuretic, thus helping with urinary tract issues. Bitter preparations in general have traditionally been used as tonics to stimulate appetite and improve digestion, and dandelion can be an ingredient of these preparations. Care needs to be taken in case of allergy or sensitivity to plants of the Asteraceae family. 

As for the culinary uses, dandelion leaves are a good source of vitamin C, calcium, potassium, magnesium, and iron. They can be eaten fresh or cooked, for example in salads or soups. Cooking or mixing with other vegetables can help reduce the bitterness. The flowers can also be used to make a wine, something that was immortalized by Ray Bradbury, one of my favorite authors. I've never tried the version made with the flowers (a recipe here), but I did once make a medicinal root wine by mixing the chopped roots of dandelion and other plants with red wine and letting it sit for a few weeks. The roots, roasted and ground, can also be used as a coffee substitute, but in that regard, I'll honor my Costa Rican roots (no pun intended...) and stick to the real thing.