common dandelion

Løvetann, Dandelion

Dandelion (Taraxacum officinale).

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Taraxacum Officinale

Uploaded on May 9, 2011

950 scatti circa, intervallo tra uno scatto e il successivo da 7 minuti a 1 minuto. Messa a fuoco e esposizione manuali. Illuminazione artificiale tramite una lampada con diffusore e un pannello di schiarita. Durata totale di tutto il processo: 1 giorno e mezzo.

Uploaded on Jun 4, 2011

Dandelion - Taraxacum officinale (cc) There are fields and fields of blooming dandelion throughout British Columbia in the spring time. Although we have been conditioned to think of them as noxious weeds best dealt with chemical poisons, there are other uses for dandelions.

Small birds are very fond of the seeds of the Dandelion and pigs devour the whole plant greedily. Goats will eat it, but sheep and cattle do not care for it, though it is said to increase the milk of cows when eaten by them. Horses refuse to touch this plant, not appreciating its bitter juice. It is valuable food for rabbits and may be given them from April to September forming excellent food in spring and at breeding seasons in particular.

The young leaves of the Dandelion make an agreeable and wholesome addition to spring salads and are often eaten on the Continent, especially in France. The full-grown leaves should not be taken, being too bitter, but the young leaves, especially if blanched, make an excellent salad, either alone or in combination with other plants, lettuce, shallot tops or chives.

Young Dandelion leaves make delicious sandwiches, the tender leaves being laid between slices of bread and butter and sprinkled with salt. The addition of a little lemon-juice and pepper varies the flavour. The leaves should always be torn to pieces, rather than cut, in order to keep the flavour.

In Berkshire and Worcestershire, the flowers are used in the preparation of a beverage known as Dandelion Wine. This is made by pouring a gallon of boiling water over a gallon of the flowers. After being well stirred, it is covered with a blanket and allowed to stand for three days, being stirred again at intervals, after which it is strained and the liquor boiled for 30 minutes, with the addition of 3 1/2 lb. of loaf sugar, a little ginger sliced, the rind of 1 orange and 1 lemon sliced. When cold, a little yeast is placed in it on a piece of toast, producing fermentation. It is then covered over and allowed to stand two days until it has ceased 'working,' when it is placed in a cask, well bunged down for two months before bottling. This wine is suggestive of sherry slightly flat, and has the deserved reputation of being an excellent tonic, extremely good for the blood.

The roasted roots are largely used to form Dandelion Coffee, being first thoroughly cleaned, then dried by artificial heat, and slightly roasted till they are the tint of coffee, when they are ground ready for use. The roots are taken up in the autumn, being then most fitted for this purpose. The prepared powder is said to be almost indistinguishable from real coffee, and is claimed to be an improvement to inferior coffee, which is often an adulterated product. Of late years, Dandelion Coffee has come more into use in this country, being obtainable at most vegetarian restaurants and stores. Formerly it used occasionally to be given for medicinal purposes, generally mixed with true coffee to give it a better flavour. The ground root was sometimes mixed with chocolate for a similar purpose. Dandelion Coffee is a natural beverage without any of the injurious effects that ordinary tea and coffee have on the nerves and digestive organs. It exercises a stimulating influence over the whole system, helping the liver and kidneys to do their work and keeping the bowels in a healthy condition, so that it offers great advantages to dyspeptics and does not cause wakefulness.

music by Alexander Blu 06 - Tomorrow

Published on Apr 12, 2014

Common Dandelion - Taraxacum officinale

Uncle Steve has noticed that the dandelions have suddenly exploded in his -- and every one's, yard in Asheboro, Randolph County, North Carolina.

Date: 08 APRIL 2014

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Published on May 1, 2012

Taraxacum officinale, the common dandelion (often simply called "dandelion"), is a herbaceous perennial plant of the family Asteraceae (Compositae).

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De paardenbloem (Taraxacum officinale) is een soort uit de composietenfamilie (Asteraceae)