It has single, golden yellow flowers on a straight, leafless hollow stem emerging from the centre of the rosette. Each flower consists of a collection of florets. Flowers are produced from early spring until late autumn. When the florets mature they produce downy seeds which are easily dispersed by the wind. Dandelion plants have tap roots, tapering from 2-3 cm wide and at least 15 cm in length.
Roots are fleshy and brittle and a dark brown colour on the outside, and white on the inside.
The whole plant, including the root contains a milky white juice or latex. Uses Dandelion has both medicinal and culinary uses. Roots can be dried, then roasted and ground to make a coffee substitute. Fresh leaves can be eaten in salads or as a green vegetable, often blanched to remove the bitterness. A and C. Dried leaves may be used in digestive or diet drinks and herb beers.