The earliest known documentation of the dandelion was in the 10th century by the Arabians. In the 16th century, the British thought Dandelion a useful and valuable herb. European herbalists have used it for various purposes for centuries. Dandelion plants can be used as a natural dye.
Sometimes used as a coffee substitute, the roots of Dandelion (Taraxacum officinale) have been used as an ingredient in root beer.
The cleaned, raw roots can also be sliced into salads or cooked and added to other vegetables. The taproot is white on the inside and dark brown on the outside and grows up to 6 inches long.
There are several plants that resemble Dandelions but are quite toxic. Some of the known effects are tiredness, dizzyness and other problems. Hawkbit (Leontodon Taraxocoides) or several Cats’ Ears species (Hypochoeris glabra and radicata) is often found in lawns and is easily mistaken for dandelion.
You can identify dandelion by the jagged irregular shaped leaves, only one flower per stem, HOLLOW stems and no hairs on the plant.
Watch out for plants with symetrical leaves (shaped like a baseball bat) that have spikes or hairs on the leaves. They are most likely false dandelions and are not good for you.
Note, too, that although some look alike plants are often eaten; long-term use is not advisable. False dandelions are said to cause gait (walking and coordination) problems in horses in Australia.
The best way to identify dandelions is to find some good color photographs on the internet. Be sure you know it is safe before eating. Get pictures from several sources. We have seen false dandelion pictures labeled as actual dandelions so make sure yo check several sources.
