The dandelion plant is a well known perennial herb that grows almost everywhere - both wild and cultivated. It has bright yellow composite flowers - each flower head made up of hundreds of small florets.
The deeply toothed leaves are bright green.
They grow in a rosette at the base of the plant and are very rich in vitamin C.
The long, strong tap root is beige, and the purplish stems are hollow and leafless.
All parts of the plant contain a white, milky, bitter and sticky sap.
The fresh dandelion leaves can be eaten in salads or cooked as a vegetable.
Dried leaves are used in the production of herb beers, and the flowers are used in the making of dandelion wine.
The dried and roasted roots are largely used to make caffeine-free substitute for coffee.
Dandelion roots and leaves are also used in acne treatments, weight loss and anti-aging products, alternative medicine and dietary supplements.
There are more than 300 almost identical species of the genus Taraxacum - and they can all be used for schnapps making.
Dandelions grow in any type of soil, but thrive best in deep, nutrient-rich and moist soil.
Here in Denmark, dandelions are commonly found in lawns, meadows, pastures, hedgerows, shrubs, fields, roadside ditches, waste places, and many other places - even in pavement cracks.