Dandelion Leaf c/s; Cert. Org.

Botanical Name - Taraxacum officinale Other Names - Lion's Tooth, Dog's Lettuce, Monk's Crown, Swine's Snout. Origin - USA Although many westerners regard the plant as a nuisance weed in the garden and lawn, dandelion has been valued as a food source and remedial botanical in the Middle East and Europe since the 10th century. Aside from value as a salad green and vegetable, fresh or dried dandelion leaf is traditionally prepared as a tea, either hot or iced. In addition to being a good source of calcium, potassium, iron and other minerals, dandelion leaf is abundant in vitamins A, B, C, D and K and the antioxidants luteolin, zeaxanth and cryptoxanth. Dandelion is a sunny, subtle, yet incredibly healing plant used for thousands of years in China and mentioned in traditional Arabian medicine in the tenth century C.E. It has been used for centuries, in traditional medicine practices all over the world, as a restorative tonic, edible food, and in herbal wines and beers. The root is a favor