The leaves are obovate-lanceolate, obovate-lanceolate or oblong-lanceolate, with a length of 4-20cm and a width of1-5cm. The apex is blunt or acute, and the edge sometimes has wavy teeth or pinnate cleft, and sometimes it is pinnate cleft or pinnate cleft. The top lobe is large, triangular or triangular halberd-shaped, with 3-5 lobes and triangular lobes on each side.
Scape 1 to several, equal to or slightly longer than leaves, with a height of 10 ~ 25 cm, purple-red upper part, densely covered with spider-silk white villous; The diameter of the head is about 30-40mm; Involucre bell-shaped, long 12 ~ 14 mm, light green; The involucral bracts are 2-3 layers, and the outer involucral bracts are ovate-lanceolate or lanceolate with a length of 8 8- 10/0mm and a width of1-2mm.
The edge is wide membranous, the base is light green, the upper part is purple, the top is thickened or there are small to medium horny protrusions; The inner involucral bract is linear-lanceolate, with a length of 10- 16 mm, a width of 2-3 mm, a purplish red apex and a small angular protrusion; The tongue-shaped flower is yellow, with a tongue length of about 8 mm and a width of 1.5 mm. There are purple stripes on the back of the marginal tongue, and the anthers and stigma are dark green.
Achene is obovate-lanceolate, dark brown, about 4 ~ 5 mm long and about 1 ~ 1.5 mm wide, with small spines on the upper part and rows of small tumors on the lower part, and the top gradually tapers to a cone with a length of about 1 mm to the base of a cylindrical beak, with a beak length of 6 ~10 mm. The crown hair is white and about 6 mm long. The flowering period is April-September, and the fruiting period is May-65438+1October.
Extended data
Use of dandelion
Dandelion leaves can be eaten raw; Rhizomes can be directly cooked or processed instead of coffee; Flowers can be used to make wine.
1, Health: Wash fresh dandelion stems and leaves, drain the dipping sauce, slightly bitter, delicious and refreshing.
2. Cold salad: wash dandelion with boiling water 1~2 minutes, then drain the water and cool it with cold water. Add Chili oil, monosodium glutamate, salt, sesame oil, vinegar, garlic paste, etc. Mix well and serve.
3. Stuffing: Wash and chop the tender stems and leaves of dandelion, add seasoning to make stuffing and wrap it in jiaozi.
It should be noted that the purchase of dandelion needs to go to the formal market; When picking by yourself, avoid areas close to roads or chemical plants, and be alert to whether pesticides have just been sprayed.
Baidu encyclopedia-dandelion
People's Network-Dandelion, a Rare Food