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.
