Dandelion is a perennial member of the sunflower family with a global
distribution. Although many westerners regard the plant as a nuisance
weed in the garden and lawn, dandelion has been valued as a food source
and remedial botanical in the Middle East and Europe since the 10th
century.
Aside from value as a salad green and vegetable, fresh or dried
dandelion leaf is traditionally prepared as a tea, either hot or iced.
In addition to being a good source of calcium, potassium, iron and other
minerals, dandelion leaf is abundant in vitamins A, B, C, D and K and
the antioxidants luteolin, zeaxanth and cryptoxanth.
