Dandelion is a member of the sunflower family, native to Europe and naturalized in North America. Its name is a corruption of the French “dents de lion”, meaning “teeth of the lion”. Although gardeners consider it a nuisance, herbalists consider the plant one of the most nutrient-rich in the plant kingdom. The whole plant is edible, the flowers being used to make wine, the leaves boiled like spinach or added to salads, and the roots as a vegetable and as a coffee substitute. The herb is a source of potassium, sodium, phosphorus and iron. The leaves are a richer source of vitamin A than carrots and contain some vitamin B, C and D.
Two capsules with meals twice daily.