Dandelion: Asteraceae, dandelion, perennial herbaceous plant
When spring comes, dandelions pull out their stems and bloom in small yellow flowers in the turquoise bushes. After the blossoms, the seeds are snow-white pompoms, fluttering in the wind and living on the ground, often implying the pursuit and freedom and rebirth. It does not have the beauty and fragrance of other flowers, but it spreads the breath of spring with tenacious vitality.
Dandelions are also known as Huanghuading, Mother-in-law, Huahualang and so on. It can be found everywhere in fields, valleys, hillsides, meadows, roadsides, and riverbank sand. The flowering period is from April to September, and the fruit period is from May to October.
Medicinal and food plants (rich in a variety of trace elements and vitamins):
1, dandelion taste bittersweet, cold, has the effect of clearing heat, detoxification, diuresis and loosening. Generally used to mash juice or into powder, external mashing for external application. Yang deficiency and external cold, spleen and stomach weakness are contraindicated.
2, dandelion can be eaten raw, fried, made soup, cold mix, sun-dried to make tea, etc. Eating regularly has the effect of refreshing the mind, replenishing the qi and detoxifying.
Dandelion is highly adaptable, cold and heat-resistant, germinates at a temperature of 1 to 2 °C in early spring, the most suitable temperature for seed germination is 15 ~25 °C, the germination above 30 °C is slow, and the optimal temperature for leaf growth is 20 ~22 °C. It is suitable for loose, fertile and well-drained sandy soil; drought resistance and flood resistance are strong, which is also the reason for its tenacious vitality.
To harvest dandelion seeds, pick them before the pots are open to avoid seed waste. When the seeds are dried for 1 to 2 days until the seeds are semi-dry, rub off the hairs on the tip of the seeds by hand and then dry the seeds for later use.