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 dandelion as a diuretic to counteract water retention and swelling, relieve the bloated feeling of premenstrual syndrome (PMS), and treat high blood pressure. The roots are especially rich in inulin, a prebiotic that supports the health of beneficial gut flora, and may be used to treat indigestion.
Dandelion root may be made into tea or boiled in a soup and eaten like other root vegetables. Historically, dandelion roots have also been roasted and used as a coffee substitute.
