To many people, dandelion is a nuisance weed that readily invades lawns and patio crevices. While the plant does indeed have exceptional survival skills, it is also globally recognized as a useful herb with potent antioxidant and nutritive qualities. The entire plant is edible and is a good source of fiber, protein, B complex vitamins, vitamin C, calcium, iron, magnesium, phosphorus, potassium and zinc. Dandelion also provides a significant amount of beta-carotene, which the body uses to produce vitamin A.
Dandelion root contains taraxacin and other bitter principles that are responsible for the herb’s astringent effects. The dried root is traditionally used to prepare tinctures and tonics, including herbal bitters that are taken before or with meals to stimulate digestion.
Use dried dandelion root, alone or with other herbs, to make herbal tisanes and teas.
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