ENGLISH NAME: Common Dandelion
LATIN NAME: Taraxacum
officinale
LOCAL NAMES:
Czechia: Pampeliška lékařská
Turkey: Karahindiba
Bulgaria: Глухарче (Gluharche)
Georgia: ბაბუაწვერა (Babuatsvera)
COUNTRY: Turkey, Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Guria, Imereti, Adjara, widespread throughout
temperate regions
Elevation: Sea level to high
altitudes (adaptable to a range of elevations)
Terrain: Lawns, meadows,
fields, roadsides, disturbed areas; thrives in a variety of soils and moisture
conditions
DESCRIPTION:
The Common Dandelion is a perennial
herbaceous plant, easily recognized by its bright yellow flowers, serrated
basal leaves, and hollow stems that exude a milky sap when broken. As the plant
matures, the flowers develop into round, fluffy seed heads with parachute-like
seeds dispersed by wind.
USABLE PARTS: Leaves (salads, cooked), roots (herbal teas,
coffee substitute), flowers (wine, garnish, syrups)
MEDICINAL
PROPERTIES:
Valued for supporting liver health, aiding digestion, and acting as a diuretic. The whole plant contains vitamins and
minerals and is used in traditional medicine for detoxification and mild
anti-inflammatory effects.
UNDESIRED EFFECTS:
Rare, but may cause allergic reactions or mild gastrointestinal discomfort in
sensitive individuals.
COMBINING WITH
OTHER MEDICINES:
Consult a healthcare professional before combining with medications, especially
those affecting blood clotting or liver function.
PREPARATION:
Leaves can be eaten raw or cooked;
roots are dried, roasted, and ground for tea or coffee substitutes; flowers can
be used for wine, syrups, or jams.
HARVEST TIME:
April, May, June (best when young and tender)
HARVEST METHOD:
Harvest by gently pulling the entire plant from the ground, taking care to
remove roots intact if desired.
CONSERVATION
(STORAGE):
Store dried roots and leaves in airtight containers away from moisture and
light. Conservation includes sustainable harvesting, habitat preservation, and
supporting biodiversity.