Dandelion Leaf c/s

Dandelion leaf is the foliage of the sunny-faced common lawn weed sometimes called lion’s tooth or wild endive.

The young leaves are eaten fresh as a salad green or vegetable.

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.

Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology.

The leaves are used to stimulate the appetite and help digestion. Dandelion flower has antioxidant properties. Dandelion may also help improve the immune system. Herbalists use dandelion root to detoxify the liver and gallbladder, and dandelion leaves to help kidney function.