The dandelion is a perennial, herbaceous plant, widespread throughout Europe. It grows 15 to 30 cm (6 to 12 in.) tall,
with thick, spindle-shaped roots; long, floral scapes terminated by yellow heads (March to October), and smooth, oblong leaves
arranged in a rose-like fashion. The leaves are toothed or deeply cut and the appearance of leaves gives rise to the name “lion’s teeth.”
The deep roots are the part used. Dandelion has a bitter, tonic taste and an aromatic odor.
Dandelion is a weed found throughout the world. It is cultivated in parts of Europe.
Dandelion has been used as a laxative, an antihypertensive, a digestive aid, and a diuretic. It may also be used to remove toxins.
Dandelions are one of the richest sources of β-carotene. The vitamin A yield (14,000 IU/100 g leaves) from dandelion
is higher than that of carrot (11,000 IU/100 g carrots). The leaves are also a good source of fiber, potassium, calcium, iron, phos-phorus, magnesium, riboflavin and thiamine. Dandelion also contains sodium and vitamins C and D.* The acids found in dandelion
include caffeic, p-hydroxyphenyl-acetic, chlorogenic, oleic, palmitic and the fatty acids linoleic and linolenic. Gallic and ascorbic
acids are also detected. Chicoric acid and the related monocaffeyltartaric acid were found to be the major phenolic constituents in
flowers, roots, leaves and involucral bracts.
