Dandelion Leaf c/s; Cert. Org. (1 lb)

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 favorite amongst traditional herbalists. Dandelion's flavor profile is both sharp and bitter, but palatable and goes well with nettle, peppermint, skullcap and chamomile flowers. As a dietary supplement, dandelion can be used in herbal tea blends or encapsulated. For cosmetic use, dandelion can also be Infused in water to make a skin wash or in oil for use in salves, lotions and other topical formulations. Precautions - Large amounts may increase the effects of diuretics. Avoid use if you are allergic to plants in the aster family.