ABSTRACT

Dandelion, a very common weed, grows wild almost everywhere. Probably a native of Eurasia, it is now widespread in North America and over 60 countries throughout the world. In Ohio, it is the most prevalent flowering plant. The dandelion belongs to Asteraceae family, containing over 22,000 species. Sunflower, aster, artichoke, chrysanthemum, marigold and lettuce are its close relatives. Nutritionally, dandelion has remarkable nutritive value, as it contains almost as much iron as spinach and four times vitamin A content. Dandelion tender leaves and crowns are used as a tasty salad or cooked vegetable. To retain pungency, the leaves before use should be torn to pieces rather than cut. Dandelion has been recognized for a number of medicinal properties. Its leaves are used as a diuretic. California dandelion found in the San Bernardino Mountains is listed as an endangered species. Russian dandelion, found in the Soviet Union, is used to produce high-quality rubber.