A dandelion root is much more than an irritating weed in your grass or garden. The first recorded use of dandelion for medicinal purposes is from the Arabians around 900 AD. However, it is believed the Chinese were using dandelions long before that. Dandelion is believed to be one of the original bitter herbs used for Passover in the Bible. There are records of the Welsh using it in the 13th century.
The pilgrims brought it to North America. In 1620, when the Mayflower arrived, there were no dandelions in America. By 1671, they were growing abundantly all over what is now the United States.
Today, the dandelion has both medical and culinary uses. Dandelion greens are one of the most nutritious greens available. One cup of raw dandelion greens has:
– 112% of the recommended daily allowance of vitamin A
– 535% RDA of vitamin K
– 32% RDA of vitamin C
– 103 mg of calcium
– 1.7 mg of iron
– 218 mg of potassium.
READ: Ashwagandha: The Hard-to-Pronounce Natural Herb For Better Sleep, Less Stress & More Sex
Dandelion herb has been associated with improving liver function and liver diseases such as hepatitis and jaundice.
It is a strong diuretic that does not deplete potassium in the body. It has been shown to improve both constipation and diarrhea. It purifies the blood, cleanses the digestive system, removes heavy metals from body tissues, and can help dissolve kidney stones.
It has been shown to help weight loss, cure acne, lower high blood pressure, cure anemia, lower serum cholesterol levels, reduce acid indigestion and gas, improve some cancers, and help control diabetes all with no negative side effects.
The dandelion herb is full of so many vitamins, minerals and micronutrients that alone might be the reason
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