Taraxacum officinale

Taraxacum officinale, common name dandelion or bitter chicory, is a species of the family of the asteraceae

It is considered a "weed," although it is edible in its entirety and numerous medicinal properties have been attributed to it.

Description

This perennial plant with a long taproot and a basal rosette, usually reaches 40 cm in height. It has alternate lanceolate leaves with a central vein, without a distinct petiole, pinnatipartite with triangular-shaped lobes with sharp, toothed margins, sometimes with microvilli. The stem always remains in an extremely shortened state, which is why they are called acaulescent plants. They are also capable of producing an elongated internode with an inflorescence, called the scape. Hollow inflorescence peduncles, which when broken give off a bitter milky juice. The hermaphroditic flowers are of the capitular type of a golden yellow color that make it easily identifiable. Corolla in ligules ending in five small teeth, flowers from late winter to late summer. The fruit is an "achene" (Cipsela) with long bill and pappus.

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  Receptacle and cipselas: detail

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  Clipselas

Distribution and habitat

There are strong indications of a European provenance. Today it has spread to virtually all continents.

It is easily found on roads, pastures, meadows, direct-seeded crops, and especially in gardens, so much so that it is considered a weed or "weeds", by gardeners.

Taxonomy

Taraxacum officinale was described by the German physician and botanist Friedrich Heinrich Wiggers (abbreviation: F.H.Wigg.) and published in Primitiae Florae Holsaticae 56. 1780.

Cytology

Chromosome number of Taraxacum officinale (Fam. Compositae) and infraspecific taxa: 2n=24, 26.

Etymology

• Taraxacum: Latinized generic name originating from Arabic 한قون tharakhchakonapplied to plants of this genus.
• officinale: Latin epithet that means "for sale in herbals".

Accepted infra-specific taxa

• Taraxacum officinale subsp. ceratophorum (Ledeb.) Schinz ex Thell.

All others would be mere synonyms of the species or of other species in the genus.

• Note: There is a deep and inextricable confusion that is difficult to solve among the denominations Taraxacum officinale according to the authors.

Economic and cultural importance

In some periods of scarcity, the dried root has been used as a substitute for chicory, which in turn is a coffee substitute. Its wild or cultivated leaves are edible, those that are young and tender are preferred for salads while the ripe ones, being more bitter, are eaten cooked, although the existence of crops for this purpose has not been confirmed.

Font Quer, in his Dioscórides renovado, comments on the existence of crops in León for the latex of the root, rich in rubber (without specifying the species of Taraxacum of that it was).

It is one of the main flora species of beekeeping interest in the prairies, the bees visit its flowers unfailingly, which deliver a large quantity of nectar and pollen. Due to its practically cosmopolitan distribution, it is known throughout the world by beekeepers.

Cooking use

The leaves and flowers are eaten raw in salads, and cooked, both boiled and fried in the manner of chard. The root can be ground for use as a seasoning and also dried to produce a coffee-like drink. Jam and wine are also prepared with the flowers.

In the culinary arts of Mediterranean countries, the spring salad made either only with taraxacum leaves or mixed with other vegetables is appreciated.

The flower petals can also contribute to flavor and color to mixed salads. The flower buds are appreciated if they are prepared with olive oil. The flowers can also be prepared in a cake and even fried (sautéed). The tender basal shoots can be eaten plain or with extra virgin olive oil or sautéed in a pan with garlic (or even better with ursine garlic).

In many regions of Europe, a jam was prepared from these flowers.

The leaves of this plant are one of the ingredients of preboggion, a mixture of herbs typical of Ligurian cuisine.

Drink made with lion tooth

Summer Wine

Estío (summer) wine is the result of fermenting dandelion flowers.

Uses in folk medicine (not proven)

It is a purifying plant, indicated to purify the body of toxic elements. It can act on the liver, kidney and gallbladder, and with its diuretic effect it prevents the appearance of kidney stones. It is also a digestive tonic against constipation and alcohol hangover.

For topical use it is effective to clean skin impurities, acne, urticaria. These properties are due to its content of inulin, phenolic acids and mineral salts, among other substances that provide benefits to the skin.

There is talk of a taraxotherapy in terms of the medicinal use of this plant; In popular medicine it is used for various recipes and compositions with other phytoremedies, mainly such as:

• liver / bile
• antireumatic, spasmolytic, anaphloistical, diuretic
• anti-drug

Phytochemistry

Among the most important compounds of Taraxacum are the sesquiterpenlactones (to which anti-inflammatory and anticancer properties are attributed), phenylpropanoids (anti-inflammatory properties are attributed to them), triterpenoid saponins and polysaccharides. Sesquiterpenlactones are normally found as glycosides, for example taraxacosides, taraxacólides, dihydrolactucin, ixerin, taraxinic acids, and ainslioside. Among the phenylpropanoids, cicoric acid, monocaffeoyltartaric acid, 4-caffeoylquinic acid, chlorogenic acid, caffeic acid and related compounds stand out. Inulin is found in considerable amounts in the root.

Use in phytotherapy

In phytotherapy (herbal medicine) the pure active principles are also used through infusions or decocts, mainly for loss of appetite, indigestion and liver disorders.

Its leaves contain a large amount of vitamin A, C, iron, carrying more iron and calcium than spinach or other vegetables.

Common names

In Spanish-speaking countries Taraxacum officiale is generally known as dandelion, but it is also known as amargón, chicoria, radicha, radicheta. It also has particular names in each country such as amargosa, denteleo in Brazil; lechugilla in Chile; peeta, taraxacón, bitter chicory, bulanico, meacamas, churracamas, amargón, almirón, in Spain; dandelion in Paraguay and English-speaking countries.

Pop Culture

The wine that gives the title to one of Ray Bradbury's novels (Summer Wine) is a popular drink made from dandelion.