|Meadows and road borders.
June - October
30 - 100 cm
flowering, a round head of winged, long seeds - like the familiar clock
of the Dandelion - develops, which becomes broken up by the wind.
The tapering roots were formerly eaten as we now eat parsnips, and the
young stalks, taken before the flowers appear, were cut up into lengths
and boiled like asparagus, and are said to be nearly as nutritious. The
roots were dug up in the autumn and kept in dry sand for winter use.