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Taraxacum albidum is a Perennial up to 0.35 metres tall.
It has edible uses.
E. Asia - C. and S. Japan, Korea.
Sunny ruderal habitats such as roadsides and cultivated fields at elevations below 500 metres[
Prefers a well-drained humus-rich soil in full sun or light shade.
Isozyme analysis suggests that this species is uniclonal and of unique hybrid origin between T. japonicum and an unknown tetraploid species[
Many species in this genus produce their seed apomictically. This is an asexual method of seed production where each seed is genetically identical to the parent plant. Occasionally seed is produced sexually, the resulting seedlings are somewhat different to the parent plants and if these plants are sufficiently distinct from the parents and then produce apomictic seedlings these seedlings are, in theory at least, a new species.
Leaves - raw or cooked[
]. A rather bitter flavour, though it is a good tonic for the digestive system.
Root - cooked[
Flowers - raw or cooked[
]. The unopened flower buds can be used in fritters[
The whole plant is dried and used as a tea[
The root is dried and roasted to make a coffee substitute.
A pleasant tea is made from the flowers. The leaves and the roots can also be used to make tea.
Seed - sow spring in a cold frame and either surface-sow or only just cover the seed. Make sure the compost does not dry out. Germination should take place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle, choosing relatively deep pots to accommodate the tap root. Plant them out in early summer.
Division in early spring as the plant comes into growth.