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Dandelions flower between March and October. The heads are attached to a hollow stem (scape) that is usually leafless. It rises 0.5 to 4 inches (1 to 4 cm) or more above the ground. A rosette may produce several flowering stems at a time.

The composite dandelion flowers consist of hundreds of narrow ray florets (with no central eye of disc florets). This creates the fluffy, bursting effect. The flowers are 0.8 to 2 inches (2 to 5cm) in diameter. The flower head is always yellow or orange, with five notches at the tip.

Dandelion flowers will open in the daytime and close at night. Both the leaf and flower stalks leak a milky latex when damaged.

Dandelions have a deep taproot which can extend 6 to 18 inches (15 to 45 cm) deep. Some dandelion roots can reach 10 to 15 feet (3 to 4.5 metres) deep in ideal conditions.

Buds grow from the uppermost area of the root. They produce a crown that can regenerate 'new' plants even when the plant is cut off at or below the soil surface. The tap root also oozes white sap if broken.

The seed head is often called a 'clock'. It contains many single-seeded fruits named cypselae. Each cypsela is attached to a pappus (parachute) of fine hair-like material. This allows them to be blown and spread by the wind over long distances. The seeds are about 0.12 inch (3 cm) in length with five to eight ribs. Each plant can produce up to 20,000 seeds.

Dandelions are a highly nutritious plant 'superfood'. Every part of a dandelion is edible.

They are packed with vitamins A, C, K, and minerals like iron, calcium, potassium, and magnesium.

Dandelions taste bitter and earthy, with a flavour like chicory, rocket or kale. Young leaves are tender and less bitter. These are used in salads, sautéed, or added to pesto. The older leaves become bitter, but can, when blanched, be sautéed with garlic, bacon, or oil, or added to soups and stews.

The flowers have a sweet, honey-like taste. They are often used in salads, teas, jellies, wines, syrups, or fried as fritters. They can also be added to omelettes and risottos or used as edible decorations.

When the roots are roasted, they develop a nutty, earthy flavour. They are commonly used as a coffee substitute.

Dandelion extracts are used in naturally brewed 'dandelion and burdock' drinks. Dandelion and burdock was originally made as a mead by monks as long ago as the Middle Ages.

Dandelion flowers produce a soft, delicate yellow dye on fabrics like wool, silk, and cotton. The leaves produce a more yellow-green or olive-green. However, dandelion dye is considered a 'fugitive' colour. This means it is not very light resistant and may fade over time.

Dandelions symbolize the sun (yellow flower), the moon (white clock), and stars (disseminated seeds). They are often associated with fairies.

Blowing the seeds is a well-known method for making wishes. Some believe all the seeds must fly away for the wish to come true. Another tradition suggests that if you blow the seeds, the number left shows how many years you have left to live or the number of children you will have.

It was believed that the tallest dandelion stalk found in early spring could predict how much a child would grow that year.

In some traditions, they were believed to keep away harsh, cold winds when placed in the northeast corner of a house.

The seeds provide food for bullfinches, greenfinches and goldfinches.

Over 93 separate insect species are known to visit the dandelion. These include bees (honeybees, mining bees, mason bees, bumblebees), hoverflies, lacewings, butterflies, moths and various beetles.

Butterflies, like the peacock, small tortoiseshell, brimstone, green veined white, orange tip and holly blue love dandelion nectar. Many caterpillars eat dandelion leaves. These include buff ermine, white ermine, dot, garden tiger, ruby tiger, riband wave and yellow shell moths caterpillars.

Dandelions have been used in medicine since at least the 600s AD. They are recorded in Chinese herbal guides. These guides recommend dandelions for purifying the blood and improving the immune system.

By the 900s AD Arabian physicians were prescribing dandelions for treating liver and kidney conditions.

Dandelion was known as a 'bitter tonic'. It was used against jaundice, as an anti-inflammatory and to aid digestion. It was a painkiller and helped to flush the kidneys. It was also used as a mild laxative and in treatments for dysentery.

*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.