While many people think of the dandelion (Taraxacum officinale) as a pesky weed, it's chock full of vitamins A, B, C, and D, as well as minerals such as iron, potassium, and zinc. Dandelion leaves are used to add flavor to salads, sandwiches, and teas. The roots are used in some coffee substitutes, and the flowers are used to make wines.
Hundreds of species of dandelion grow in the temperate regions of Europe, Asia, and North America. Dandelion is a hardy perennial that can grow to a height of nearly 12 inches. The plants have deeply notched, toothy, spatula-like leaves that are shiny and hairless. Dandelion stems are capped by bright yellow flowers. The grooved leaves funnel rain to the root. http://umm.edu/health/medical/altmed/herb/dandelion
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30 August 2013