dandelion

/dan"dl uy'euhn/, n.

1. a weedy composite plant, Taraxacum officinale, having edible, deeply toothed or notched leaves, golden-yellow flowers, and rounded clusters of white, hairy seeds.

2. any other plant of the genus Taraxacum.

[1505-15; < MF, alter. of dent de lion, lit., tooth of (a) lion, trans. of ML dens leonis, in allusion to the toothed leaves]

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Any of the weedy perennial herbaceous plants that make up the genus Taraxacum, in the composite family, native to Eurasia but widespread in much of temperate North America.

The most familiar species, T. officinale, has a rosette of leaves at the base of the plant; a deep taproot; a smooth, hollow stem; and a solitary yellow flower head composed only of ray flowers (no disk flowers). The fruit is a ball-shaped cluster of many small, tufted, one-seeded fruits. The young leaves are edible; the roots can be used as a coffee substitute.

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▪ plant

 weedy perennial herb of the genus Taraxacum of the family Asteraceae, native to Eurasia but widespread throughout much of temperate North America. The most familiar species is T. officinale.

      It has a rosette of leaves at the base of the plant; a deep taproot; a smooth, hollow stem; leaves that may be nearly smooth-margined, toothed, or deeply cut; and a solitary yellow flower head composed only of ray flowers (no disk flowers). The fruit is a ball-shaped cluster of many small, tufted, one-seeded fruits. The bitter young leaves are used in salads, and the roots can be used to make a coffee-like beverage.

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