Herb: Red-Seed Dandelion
Latin name: Taraxacum laevigatum
Edible parts of Red-Seed Dandelion:Leaves - raw or cooked. The following uses are also probably applicable to this species, though we have no records for them 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. A pleasant tea is made from the flowers. The leaves and the roots can also be used to make tea. The root is dried and roasted to make a coffee substitute.
Description of the plant:
(7 3/4 inch)
Habitat of the herb:Dry pastures on sandy or calcareous soils, heaths, waste ground, walls etc.
Propagation of Red-Seed Dandelion: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:Dry pastures on sandy or calcareous soils, heaths, waste ground, walls etc.
Medicinal use of Red-Seed Dandelion:None known
Known hazards of Taraxacum laevigatum:None known
Plant information taken from the Plants For A Future.