Dandelion (Taraxacum officinale) is a deep rooted, hardy perennial flowering herb. It has a basal rosette of toothed or large deeply pinnately divided leaves. In spring the plant produces hollow tubular stems that are terminated by large yellow florets. These later give way to a seed head consisting of a ball of long, ribbed parachute-like seeds. Dandelion is a native of Europe, and widely naturalized around the world. It is commonly found growing wild on grasslands, gardens, wasteland and nitrogen-rich soils. Often dandelion is considered as a 'weed', especially when found growing in the lawn or vegetable bed. Indeed, the dandelion, like the nettle, absorbs about three times the amount of iron (Fe) taken up by any other plant. It will also use it's deep roots to take up copper (Cu) and many other soil nutrients, making them unavailable for cultivated crops. The dandelion also exudes ethylene gas, which inhibits the growth of nearby plants, causing them to become stunted. It can also be a difficult plant to eradicate; it seeds itself freely, and in addition it's fleshy tap root stores enough energy to regrow vigorously if not thoroughly removed from the soil. In fact, Graham Burnett recounts a gardener who dug out a large dandelion root from his soil and nailed it to his shed door. After two years exposure to wind, sun and frosts, he replanted it, and it regrew as strongly as ever! However, the dandelion can also be a very useful plant, especially if tolerated in those parts of the garden where it will not compete with other crops.
