Dandelion Leaf (C/S)

Botanical Name:  Taraxacum officinale

Components:  Brought to North America by early European settlers, this perennial herb was embraced by Native Americans and revered for its many uses. A relative of calendula, dandelion’s yellow flowers close in the evening and open back up in the morning light.

Overview:  Often mistaken for a common weed, dandelion is actually bursting with phytochemical value. The leaves provide vitamins A and C, as well as potassium and bone-building nutrients boron, calcium, and silicon. The leaves can also relieve bloating by removing excess fluid from the system.

Uses:  The dried leaves may be prepared as a tea or tincture. Fresh leaves are edible, often used in salads. The leaves and roots are both used in brewing dandelion wines and beer.

Origin:   Poland