Portrait of a Dandelion

The common dandelion comes from French ‘dent-de-lion’, meaning lion’s tooth. The flower comes from the genus Taraxacum which is a large genus of flowering plants in the family Asteraceae. Like other members of the Asteraceae family, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant. The plant can also be eaten.
The Dandelion has remarkable nutritional value, being very high in vitamins A and C, beta carotine, elements potassium, iron and copper. Medicinally, Dandelions are considered very safe and effective as a general tonic that helps strengthen the liver, gallbladder, pancreas, spleen, stomach, and intestines, improving bile flow and reducing inflammation in cases of hepatitis and cirrhosis. Dandelions also help to dissipate gallstones and are believed to improve kidney function, thereby improving overall health. dandelion tea can also be made from these plants.


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