Dandelion (Taraxacum officinale)
Perennial with yellow flowers and powder-puff seed heads. Lettuce-like foliage, deep taproot. All parts of the plant are edible and health giving. Flowers can be used in cookies and wine, young foliage in salads, the root in tea. The aggressive root system brings minerals from the subsoil up to the surface. Aeration and proper use of organic fertilizers will greatly reduce the population. Kill, if necessary by spraying with a fatty-acid weed killer, full strength vinegar, or removing manually. It is hard to control with the organic pre-emergent corn gluten meal because it tends to germinate over a long period of time starting in very early fall or late summer with any cool spells.
For more information:
- A blog entry by Joshua Weisel with several literary and contextual accounts of dandelions
- University of Maine fact sheet
- USDA Natural Resources Conservation Service - Taraxacom officinale
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