Dandelion Information

The word dandelion is derived from its Middle Latin name, dent leo, which means tooth of the lion. The wild dandelion's leaves are deeply notched. Its scientific name, Taraxacum, is from the Greek taraxos (disorder) and akos (remedy) which alludes to its abilities to correct a multitude of disorders. We grow a cultivated variety which has more tender and less bitter leaves than the wild plant.

Health Benefits
A cup of dandelion greens provides nearly a day's requirement of vitamin A and a third of the daily vitamin C requirement. It is an excellent source of calcium, potassium, B6, and iron, among other things. It stimulates liver function, reduces swelling and inflammation, and improves digestion. Its antiviral properties have been used to treat AIDs and herpes, and it is also used to treat jaundice, cirrhosis, edema due to high blood pressure, gout, eczema, premenstrual bloating, and acne.

Uses for the Greens (roots are edible too, though)

• Raw in salads, sometimes mixed with other greens depending on its bitterness
• On sandwiches
  
• Cooked briefly in salted boiling water or steamed
  
• Sauteed with garlic/onion
• As a tea