You know those pretty yellow puff-tops that pop up on a meadow? The humble dandelion is much more than a weed that invades your backyard every spring. It has been used as a medicinal herb for centuries across many different cultures, as early as 900 AD. Its roots and leaves are dried and used to make dandelion tea, which contain vitamins A, C and D, and significant amounts of zinc, iron, magnesium and potassium. Rich in vitamins and minerals, the dandelion contains more beta-carotene than carrots per serving. Lowly weed no more: The dandelion packs a serious nutritious punch for a plant generally thought of as a nuisance.
There are two parts to the dandelion: the root and the leaf, and each has its own use. Both help regulate parts of the digestive system, but the root is best for liver problems while the leaf is best for ailments related to the kidneys.
Add the leaves to a salad or make a tea with the fresh leaves,always wash them before use 😉