Nearly everyone living in the northern hemisphere has encountered the dandelion, likely in great number since the herb is a prolific and often invasive plant. Its common name is a testament to its toothed lance-like leaves, which have also inspired the nickname “lion’s tooth.” Bright yellow flower heads are in keeping with membership in the sunflower family, and their round shape are responsible for another common name — priest's crown. While dandelion is a salad herb and vegetable fresh, its dried leaves and roots are made into teas, tinctures and extracts.
Dandelion is a member of the sunflower family that produces toothed leaves with high levels of iron, calcium and vitamins A, C and K.
In Europe, the herb is a key ingredient in certain meads and soft drinks, including traditional root beer. Dandelion leaf can be prepared as tea with other herbs, or it can be made into a tinctured.
1oz dried dandelion Leaf