Dandelion is an easily recognized, incredibly resilient plant found everywhere from city sidewalks to suburban lawns. The common weed is also edible, nutritious, and has been used medicinally for over a thousand years — a history reflected in its genus name Taraxacum, from Greek, which means “disease remedy.”

All parts of the dandelion plant are edible. Its golden yellow flowers and fresh leaves are used in salads, while the dried leaves and gnarled beige taproot are often used medicinally. Herbalists recommend dried dandelion leaves, usually prepared as a tea, as a diuretic to counteract water retention and swelling, relieve the bloated feeling of premenstrual syndrome (PMS), and treat high blood pressure. The taste of dandelion leaf tea is slightly bitter.

Dandelion leaves are rich in vitamins and minerals (vitamins A, C and K, folate, calcium, and potassium) and the antioxidant beta-carotene. Since the long-term use of diuretics can deplete the body of potassium, it is thought that the high levels in dandelion help counter this effect.