It passed the universal edibility test in my survival wisdom & know how manual, but it didn't taste like Texas Dandilion. All parts of the Dandilion are edible so I was pretty sure I was safe, but I wanted to check and see if any Oregon natives have any experience with it.
For anybody that would like it: The Universal Edibility test
Don't eat it if it has:
Beans, Bulbs, or seeds inside pods
Bitter or soapy taste
Spines or thorns
Dill, Carrot, parsnip, or parsley like taste [on your tongue]
Almond scent in the woody part of the plant
Grain spurs with pink, purple, or black spurs
Three leaved growth pattern
That looks like false dandelion, also called catsear. Latin name Hypochoeris radicata. Dandelion has a single composite flower on a large hollow stem. False dandelion can have multiple flowers, and the stems are much slenderer.
Eattheweeds.com has a page on false dandelions.
Intermountain (Cascades and Coast range) oak savannah, 550 - 600 ft elevation. USDA zone 7a. Arid summers, soggy winters