Dandelion
Taraxacum officinale
The dandelion acquired its name from a fancied
resemblance between its jagged leaves and a lion's
teeth--in french, dents de lion. Dandelion is a good
source of potassium, and its diuretic action does not
deplete the body's supplies. It also has a reputation
as a blood-cleanser and is considered helpful for skin
diseases and rheumatism.
Young dandelion leaves are eaten in salads for their
chickory-like taste. The flowers have been made into a
potent wine, and the root, leaves & flowers brewed into
a variety of tonic beers. The roots may be eaten boiled
or fried, but are more usually roasted for coffee.
