Dandelion

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Dandelion, common name for stemless perennial or biennial herbs of the composite flower family, especially the common dandelion. The species has long taproots, rosettes of deeply incised lanceolate leaves, and flat flower heads containing bright yellow florets on hollow, stemlike stalks. The root of the common dandelion contains a substance used as a laxative; the root is also roasted and ground as a substitute or adulterant for coffee. The leaves are used for salad greens and potherbs, and the flowers are sometimes used for making wine. It is occasionally cultivated, especially in Europe, but is found chiefly as a persistent weed in all temperate regions. The red-seeded dandelion is similar to the common species, but is smaller, with reddish seeds and darker down. A Russian species has some importance as a source of latex.

Scientific classification: 
Dandelions belong to the family Asteraceae (formerly Compositae). The common dandelion is classified as Taraxacum officinale, the red-seeded dandelion as Taraxacum erythrospermum, and the Russian species that is a source of latex as Taraxacum kok-saghyz.

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