Taraxacum sp

Taraxacum sp.(Dandelion)

Taraxacum officinale is the most common

species.

We may be most familiar with dandelion as a stubborn weed that never seems to leave our lawn or garden.

However, in traditional herbal medicine practices, dandelions are revered for their wide array of medicinal properties.

For centuries, they’ve been used to treat a myriad of physical ailments, including cancer, acne, liver disease and digestive disorders.

Here are some of the potential health benefits of dandelions, and what science has to say about them.

From root to flower, dandelions are highly nutritious plants, loaded with vitamins, minerals and fiber.

Dandelion greens can be eaten cooked or raw and serve as an excellent source of vitamins A, C and K. They also contain vitamin E, folate and small amounts of other B vitamins .

Dandelion greens provide a substantial amount of several minerals, including iron, calcium, magnesium and potassium .

The root of the dandelion is rich in the carbohydrate inulin, which is a type of soluble fiber found in plants that supports the growth and maintenance of a healthy bacterial flora in our intestinal tract.

Dandelion root is often dried and consumed as a tea.