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Taraxacum officinale, the dandelion or common dandelion, [6] is a herbaceous perennial flowering plant in the daisy family, Asteraceae. The common dandelion is well known for its yellow flower heads that turn into round balls of many silver-tufted fruits that disperse in the wind. These balls are called "clocks" in both British and American ...
Dandelions secrete latex when the tissues are cut or broken, yet in the wild type, the latex content is low and varies greatly. Taraxacum kok-saghyz , the Russian dandelion, is a species that produced industrially useful amounts during WW2.
Taraxacum ceratophorum, also known as the horned dandelion, is a species of flowering plant within the genus Taraxacum and family Asteraceae. [1] This alpine species has a preference for mountainous habitat, where it can be found growing at elevations up to 3000 meters above sea level. [ 2 ]
Dandelion Greens with Fried Onions. Middle Eastern Dandelion greens, called Hindbeh are cooked down and topped with crispy fried onions for an extra special touch! Liudmila Chernetska/istockphoto.
Dandelion greens. Dates. Eggplant. Figs. Grapefruit. Grapes. Kale. Lemons. Melons. ... and the dishes are typically grilled or baked instead of fried. Research suggests that regular fish ...
Taraxacum erythrospermum, known by the common name red-seeded dandelion, is a species of dandelion introduced to much of North America, [1] but most commonly found in the north. [2] It is often considered as a variety of Taraxacum laevigatum (i.e., Taraxacum laevigatum var. erythrospermum ). [ 3 ]
Bubble and squeak, a simple British dish, cooked and fried with potatoes and cabbage mixed together; Finger millet balls made from ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy; Greens, such as dandelion and collard [7]
Dandelion: Taraxacum officinale: Native to Eurasia, naturalized elsewhere: Leaves, edible raw or cooked when older [46] Stinging nettle: Urtica dioica: Very common in Europe and Asia, less common in North America: Young shoots and leaves (until May), edible after soaking or boiling as a vegetable, or as a soup or purée [47]