So which part of the plant should we use? The great news is that the root, leaves and flowers all have their own individual benefits and can be used in different ways...
The leaves can be used in salads just like any other salad leaf or can be blended into soups
for a nutritious boost. The flowers can be infused as a tea or can be added to meals to add colour and healing power. The root is best used as a tea infusion once dried, but can be added to any broth or soup to add to its healing power. For recipe ideas follow this link: http://www.eattheweeds.com/dandelions-hear-them-roar/
Dandelions are a rich source of vitamin K and provide 535 percent of the recommended daily allowance. This is an important source of plant-based vitamin K which plays a role in strengthening bones, but may also play a role in fighting Alzheimer's disease by limiting neuron damage in the brain. They are most commonly used to help the liver and have been found to aid in detoxification.
Dandelion greens are high in fiber, vitamins C and B6, thiamin, riboflavin, calcium, iron, potassium and manganese, folate, magnesium, phosphorus, copper and are also a good source of vitamin A which acts as an antioxidant carotenoid beneficial for the skin, mucus membranes and vision.
So, pop into the garden and have a look for any dandelion 'weeds' as they may be more valuable than you first thought!
Josie.x
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