Showing Food Dandelion
|Scientific Name||Taraxacum officinale|
|Description||Taraxacum is a large genus of flowering plants in the family Asteraceae. They are native to Eurasia and North and South America, and two species, T. officinale and T. erythrospermum, are found as weeds worldwide. Both species are edible in their entirety. The common name dandelion (from French dent-de-lion, meaning "lion's tooth") is given to members of the genus, and like other members of the Asteraceae family, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.|
|Group||Herbs and Spices|
|Content Reference||— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).|
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.