Dandelion and Lotus

Wayne's Word Index Noteworthy Plants Trivia Lemnaceae Biology 101 Botany Search

Economic Plant Photographs #32

Dandelion, Artichoke, Chicory, Burdock & Water Lotus

Sunflower Family (Asteraceae)

The fresh leaves of the ubiquitous dandelion (Taraxacum officinale) are used in green salads and as a cooked vegetable. Dandelion wine is made from the flower heads.

Immature flower heads of the artichoke (Cynara scolymus). Each head is composed of thick, fleshy bracts called phyllaries A). Tender phyllaries and the receptacle (B) at the base of the phyllaries are steamed and eaten, usually dipped in warm, melted butter. The receptacles (with phyllaries removed) are called artichoke hearts. Because of its genetic intergradation with the wild thistle artichoke (C. cardunculus) some botanists consider the edible artichoke (also called globe artichoke) to be merely a variety of the wild thistle artichoke and not a separate species. The thistle artichoke (also known as cardoon) is cultivated for its edible leaf stalks and flower heads which are used in dry flower arrangements.

A. Flower head of the wild thistle artichoke (Cynara cardunculus) showing spine-tipped phyllaries; B. Dry, expanded flower head of thistle artichoke (C. cardunculus) used for dry flower arrangements; C. Immature flower head of the edible globe artichoke (C. scolymus). Because of the genetic intergradation between A (C. cardunculus) and C (C. scolymus), some botanists consider the edible artichoke (also called globe artichoke) to be merely a variety of the wild thistle artichoke and not a separate species.

See The Wild Thistle Artichoke

Chicory (Cichorium intybus), a popular adulterant for coffee. The roasted, ground taproot of this European relative of the dandelion is blended with ground coffee beans to produce a smoother, more flavorful coffee. Chicory root also reduces the bitterness of pure coffee blends. The closely related species called endive or escarole (C. endiva) has edible leaves that are used in salads and as a garnish. Chicory is a common roadside weed in rural areas of California during the summer months.

Japanese burdock root or gobo (Arctium lappa). The young roots are peeled and used fresh in salads like radishes. Older roots are stir-fried, sauteed and roasted. They are added to soups and cooked with tofu and miso. The roots are also commonly pickled. Gobo root is reportedly the most "yang" vegetable in Zen macrobiotic teaching.

Burdock (Arctium lappa) in full bloom. Like the cocklebur, the one-seeded achenes of burdock are enclosed in a bur or involucre that is covered with long spines which are hooked at the tip. The dried burs readily cling to the fur of animals or clothing, thus making this plant one of nature's most successful hitchhikers. The minute hooks at the tips of the spines can even penetrate the dead layer of skin on your fingers. Note the katydid (order Orthoptera) that was feeding on this plant.

See The Hitchhiker fruit of Burdock
See Where Miso Paste Comes From

Water Lotus Family (Nelumbonaceae)

Sacred lotus or Asian water lotus (Nelumbo nucifera). The showy blossom has a large, flat-topped receptacle in which many one-ovuled carpels are embedded. At maturity the large brown receptacle contains many round chambers, each with a hard-shelled seed. These receptacles are used in dry flower arrangements. The seeds are eaten raw, roasted, candied, or popped like popcorn. The thick, starchy rhizomes are boiled, stir-fried and pickled. Even the flowers are edible, the petals are often placed in soups and used as a garnish. Lotus blossoms are sacred to Buddhists and the plants are commonly grown in Asia for the rhizomes and seeds. Asian water lotus is closely related to water lilies (Nymphaea), and is sometimes placed in the water lily family (Nymphaeaceae). Water lotus (Nelumbo) is not to be confused with Lotus of the legume family (Fabaceae), a large genus containing many species of herbs and subshrubs.

Left: A rhizome segment from Asian water lotus (Nelumbo nucifera). Center: Cross sections of the rhizome showing the interesting pattern of cylindrical air chambers. Right: Dried lotus root sections for sale in a market. Lotus blossoms are sacred to Buddhists and the plants are commonly grown in Asia for the rhizomes and seeds. The rhizomes are stir-fried, sauteed and boiled as a starchy vegetable in Asian countries.

Lotus berthelotii, a species in the genus Lotus of the legume family (Fabaceae). The genus Lotus contains more than 100 species which are commononly called lotus, although they are not related to the Asian water lotus (Nelumbo). The low-growing, ornamental species of Lotus in this photo is native to the Canary Islands. It is often called parrot's beak or pelican's beak in the nursery trade, presumably in reference to the shape of the blossoms.

Return To Economic Plant Families Page
Return To WAYNE'S WORD Home Page
Return To NOTEWORTHY PLANTS Page
Go To Biology GEE WHIZ TRIVIA Page
Go To The LEMNACEAE ON-LINE Page