Dandelion

Botanical Name: Taraxacum ssp.

Common Name: Dandelion

Other Names: Saalalraq  (One that sleeps)

Found in: Throughout Alaska.

Physical Characteristics:  The cheery yellow composite blossoms and jagged dent-de-lion (lion toothed) leaves are readily recognized worldwide. Stems, when broken, yield a milky sap. Taproots can penetrate the earth to a depth of 20 feet.

Nutritional Value:  generous source of Vitamins A, B, C, and D and various minerals. (It is also useful for liver issues like hepatitis and jaundice and is a natural diuretic.)

Parts of the plant used:  leaves

When plant should be gathered:  Pick dandelion salad greens in very early spring.

Plant applications:   food

Reported Benefits:  food

Preparation/Processing:  Food: Traditionally, the root of the dandelion has been used to make a tea that was used to treat liver, kidney, and bladder ailments. It can also be used as a tonic for digestive problems or constipation. If the root is dried, it can also be used as a weak coffee substitute. Recent experiments have shown that the root is hypoglycemic and can be used as a weak antibiotic against yeast infection. The leaves and flowers are also rich in vitamins A and C. All parts of the flower can be used as food.