If there is a ubiquitous plant in the garden, it has to be the dandelion; they universally grow near people. The word dandelion comes from the French “Dent de lion” or “lions tooth,” a reference to their incisor-patterned leaves. The seed of the dandelion is a parachute-like structure that allows these wispy structures to float through the air and carry the seeds far and wide. They love the sun but will also grow in partial shade. The leaves grow from a rosette, arise from the root and are hairless, smooth and toothed. The versatility, both as a food and a medicine, the dandelion is a cherished plant among the herbal community. A flowering perennial plant of the Asteraceae (daisy) family and is an excellent spring liver tonic. All parts of the plant are used – the flowers can be added patties, leaves steamed or eaten raw in salads, and roots can be decocted for a dandelion coffee. 

Dandelion’s Health Benefits – a plant from the backyard
Liver, kidney and blood pressure health, good for the bones and nutrient-rich.