Herb latin name: Taraxacum albidum
Edible parts of Taraxacum albidum:Leaves - raw or cooked. A rather bitter flavour, though it is a good tonic for the digestive system. Root - cooked. Flowers - raw or cooked. The unopened flower buds can be used in fritters. The whole plant is dried and used as a tea. The root is dried and roasted to make a coffee substitute. A pleasant tea is made from the flowers. The leaves and the roots can also be used to make tea.
Description of the plant:
Habitat of the herb:Sunny ruderal habitats such as roadsides and cultivated fields at elevations below 500 metres.
Propagation of Taraxacum albidum:Seed - sow spring in a cold frame and either surface-sow or only just cover the seed. Make sure the compost does not dry out. Germination should take place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle, choosing relatively deep pots to accommodate the tap root. Plant them out in early summer. Division in early spring as the plant comes into growth.
Cultivation of the herb:Sunny ruderal habitats such as roadsides and cultivated fields at elevations below 500 metres.
Medicinal use of Taraxacum albidum:None known
Known hazards of Taraxacum albidum:None known
Plant information taken from the Plants For A Future.