Dandelion are local to Europe and North America, but the two quite common varieties globally, T. officinale and T. erythrospermum, were presented from European countries and now distribute as wild blossoms. Both varieties are edible. The common name dandelion from France dent-de-lion, significance “lion’s tooth” is given to associates of the genus. Like other associates of the Asteraceae family, they have very small blossoms gathered together into a blend. Each single plant in a group is known as a floret.
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Many Dandelion varieties generate plant seeds, where to obtain seeds are created without pollination, causing in children that are genetically like the parent plant. In common, the basic foliage is 5–25 cm long or longer, simple, lobed, and like a basal rosette above the main taproot. The plant heads are yellow-colored to lemon colored, and are open during the day, but shut at night. The blossoms are carried singly on an empty stem that is usually leafless and increases 1–10 cm or more. Stems and leaves express a white-colored, milky latex when damaged. A rosette may generate several blooming stems at a time. The plant leads are 2–5 cm across and include multiple florets.