common dandelion
organism / organism-taraxacum-officinale
セイヨウタンポポ / Taraxacum officinale
On this page (4 sections)
Short definition
A plant in the dandelion genus of the Asteraceae family whose leaves are also used as food across a wide area including Europe.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
Other names: Taraxacum officinale (la)
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common dandelion →The edible part of is→ dandelion leaf
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
common dandelionThe edible part of dandelion leaf is: contextual
Scope: The leaf part addressed by the review
Note: Regional differences in food culture and harvesting safety are outside the scope of this claim.
Context: The leaves are treated as an independent plant part, with chemical constituents organized and food use included.
Limitations: This is not a primary ethnography of region-specific culinary use.
Source: Dandelion (Taraxacum Genus): A Review of Chemical Constituents and Pharmacological Effects (Fan M; Zhang X; Song H; Zhang Y, 2023) · full text checked
Show data
organism-taraxacum-officinale —has_food_part→ ingredient-dandelion-leafclaim: clm-dandelion-edible-leaf / type: culinary / updated: 2026-08-31