You know those pretty yellow puff-tops that pop up on a meadow? The humble dandelion is much more than a weed that invades your backyard every spring. It has been used as a medicinal herb for centuries across many different cultures, as early as 900 AD. Its roots and leaves are dried and used to make dandelion tea, which contain vitamins A, C and D, and significant amounts of zinc, iron, magnesium and potassium. Rich in vitamins and minerals, the dandelion contains more beta-carotene than carrots per serving. Lowly weed no more: The dandelion packs a serious nutritious punch for a plant generally thought of as a nuisance.
It assists in alleviating symptoms of many different ailments, including bloating, diabetes and liver dysfunction.