The Dandelion, otherwise known as the Taraxacum officinale, is a common plant found in many places around the world. It is native to Europe and Asia, and begining to increase in population in America, Australia and New Zealand. The Dandelion is a highly productive, frequent plant around its habitat.
Standing at a height of two- eighteen inches tall, the Dandelions most noticeable feature is its bright yellow head. This attribute is on average two-five centimeters in diameter. Open during the daylight hours, but at night the plant closes its bright yellow head until the next morning. The leaves stretch out to be three-twelve inches long and about an inch to three inches wide.
Although the bright yellow head attracts many organisms, the Dandelion does not use the influence of its shade to reproduce. Dandelions are asexual. Asexual reproduction is the generation of these flowers without pollination. This causes the offspring of the Dandelions to appear as duplicates of one another. Once ready to produce offspring, the Dandelions turn into white fluffy, cotton like flower. Spreading out the seeds is a simple process. Once the Dandelion is ready, it will drop the pappus, or parachute, to the ground. Humans can transport the seeds by kicking them. Sometimes young children blow on the seeds to make wishes!
Dandelions grow in between side-walk cracks and in huge fields in the mountains. The sun and rich moist soil are requirements for these plants to grow.
Young Lepidoptera, butterflies and moths, feed on the Dandelions. In the Middle East and Europe, Dandelions were used to help the honey bees feed. Although we3 think of Dandelions as being garden pests, they also help out the environment.
Next time you see a Dandelion in your personal garden, leave it. According to many chefs, the green stem of a Dandelion is a traditional and unique serving! With a little seasoning, chefs say the flavor is bitter, but custom. The raw taste of it makes up for all the fat and salt drenched produce we eat today.
