Dandelion (Taraxacum officinale), considered a nuisance weed to some, produces cheerful yellow flowers, brings joy to children and adults who take part in the tradition of blowing the white puff-ball of seeds into the air while making a wish, and is widely known for its nutritious roots and leaves. In many areas they are one of the most important early spring nectar sources for pollinators like bees and butterflies. Dandelion is a hardy perennial herb with long, jagged green leaves arising from the ground, hollow stems 4-20 inches long, golden yellow flowers and deep-reaching taproots. The plant’s name is derived from the French ‘dent de leon’, which means ‘lion’s tooth’, in reference to its leaf edges, shaped like a lion’s teeth.

Rich in phytochemicals, dandelion root contains; the bitter tasting sesquiterpene lactones (generally occurring as glycosides), triterpenoids, phenylpropanoids, phenolic acids and their derivatives, coumarins, lignans, polysaccharides, and flavonoids. It also contains iron, calcium, potassium, magnesium, phosphorus and manganese, as well as soluble and insoluble dietary fiber, especially the prebiotic soluble fiber, inulin.*