The leaves are obovate-lanceolate, obovate-lanceolate or oblong-lanceolate, 4-20cm long and 1-5cm wide. The apex is blunt or acute, and the edge sometimes has wavy teeth or pinnately parted, sometimes pinnately parted or pinnately parted, and the top lobe is large and triangular.

Entire or dentate, with 3-5 lobes on each side, triangular or triangular-lanceolate, usually dentate, spreading or inverted, with small teeth between lobes, and the base gradually narrows into petioles. Petioles and main veins are often red-purple, with yellow flowers.

Extended data:

Dandelion leaves can be eaten raw; Roots can be directly cooked or processed instead of coffee; Flowers can be used to make wine. The content of vitamin C in dandelion is the highest, followed by vitamin B2, and vitamin B 1 is the lowest.

Among them, the content of vitamin C in leaves is the highest, 59.2 mg per 100 g; Vitamin B2 is the highest in the bud, containing 100 g 1.8 mg. Dandelion contains 17 kinds of amino acids, which are rich in essential amino acids.

Baidu Encyclopedia-Dandelion (Taraxacum of Compositae)

People's Network-Dandelion, a Rare Food