25 gr Dandelion root -Taraxacum officinale
Is a large genus of flowering plants in the family Asteraceae which consists of species commonly known as dandelion. They are native to Eurasia and North America
They are native to Eurasia and North America, but the two commonplace species worldwide, T. officinale and T. erythrospermum, were imports from Europe that now propagate as wildflowers. Both species are edible in their entirety.
Dandelions are found on all continents and have been gathered for food and medicine since prehistory.
The common name dandelion from French dent-de-lion, meaning “lion’s tooth”) is given to members of the genus. Like other members of the Asteraceae family, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. Many Dandelion species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.
Dandelions are thought to have evolved about 30 million years ago in Eurasia. They have been used by humans for food and as medicinal herb for much of recorded history.
Dandelion root contain abundant vitamins and minerals, especially vitamins A, C, and K, and are good sources of calcium, potassium, iron, manganese and phytonutrients.