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Edible Edible Autumn Autumn Spring Spring Summer Summer Winter Winter

Can be found almost anywhere and at any time of year. There are up to two hundred and thirty five micro species of dandelion all lumped under the Taraxacum officinale name.

Hedgerow Type
Common Names Dandelion, Dent-de lion, Pissabed, Piss-en-lit
Scientific Name Taraxacum officinale
Season Start Jan
Season End Dec
Please note that each and every hedgerow item you come across may vary in appearance to these photos.


Green, heavily toothed edges and growing in a rosette. Exudes a milky sap when cut.


Quite large yellow flowers made up of many fine, long, thin petals turning into the well known sphere of seed parachutes.

Flower Stem

Long, thin and hollow stem for the flower, the leaves have no stem and grow from the base of the plant.


Everybody knows the Dandelion clock of seeds. These can travel long distances to spread to almost anywhere.


Has a large tap root, kind of carrot shaped. Cream to pale brown.


Pasture, fields, hedgerows, gardens, roadside, woods and waste ground, pretty much everywhere.

Possible Confusion

Cats Ear, Hawkbit or Goats Beard but they are all edible.


The leaves cooked like spinach are very bitter but the taste grows on you the more you eat.


Very common.


Only the younger leaves should be consumed. The root can be dug up and roasted in a fire.

Medicinal Uses

Dandelion is a diuretic, increasing urine production, so is good as detox for the blood and helps improve kidney and liver function. It can be used as a tea, the roots, leaves and flowers. The white sap in the stem and leaves has been used traditionally for curing warts.

Other Facts

Eaten by man in times of famine the roots contain starch. The leaves are diuretic hence the name Pissabed. The dandelion has many food uses such as salad, a green vegetable, a flavouring for soft and alcoholic drinks, a substitute for coffee and a calorific staple.


1 comment for Dandelion

  1. Hazel J says:

    This is a great website, I’m really happy to have found it. Dandelion leaves are commonly picked in Italy, especially by older people who eat them regularly and they are widely thought to be good for the liver. They are boiled first and then sizzled in olive oil, garlic and perhaps some chilli and salt. This second step reduces the bitterness. As you say, the flavour grows on you.

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