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Large yellow dandelion-like flowers with dark green hairy bracts in clusters, up to 5cm wide.
Dark brown, oblong, flattened achenes, narrower at the base and ridged, or wrinkly. There is a pappus of white hairs present at one end.
The stem leaves clasp their stems and have rounded basal lobes. They are smooth with toothed margins. Slightly spiny.
150 centimetres tall
The leaves are edible, raw or cooked. Bitter-tasting. Cook and use it like you would spinach. The stems are edible and young roots can be cooked and eaten too.
Never consume a wild plant unless you are 100% certain that it is safe to eat and you know that you have identified it correctly.
Corn Sow-thistle, Creeping Sow-thistle, Dindle, Field Milk Thistle, Field Sow-thistle, Gutweed, Hare's Colewort, Hare's Lettuce, Hare's Palace, Swine Thistle, Swinies, Tree Sow-thistle.
Ditches, farmland, fens, grassland, marshes, roadsides, seaside, wasteland, waterside.