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Taraxacum tibeticum is a Perennial
It has edible and medicinal uses.
E. Asia - Tibet
We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in many parts of the country. The following notes are based on the general needs of the genus.
This species is not in the IOPI list of accepted plant names.
Prefers a well-drained humus-rich soil in full sun or light shade.
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.
The following uses are also probably applicable to this species, though we have no records for them[
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[
A pleasant tea is made from the flowers. The leaves and the roots can also be used to make tea.
The root is dried and roasted to make a coffee substitute.
The entire plant is used in Tibetan medicine, it has a bitter taste and a cooling potency[
]. Anthelmintic, anti-inflammatory and febrifuge, it is used in the treatment of stomach disorders and pain in the stomach/intestines due to intestinal worms[
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.