Additional information
by Leah Robinson (Author)
While many people think of the dandelions as a pesky weed, herbalists consider it a valuable herb that can be used as a food and medicine. Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Dandelion leaves are used to add flavor to salads, sandwiches, and teas. The roots are used in some coffee substitutes, and the flowers are used to make wines. Dandelions rank as one of the top green vegetables in overall nutritional value. They contain a plethora of anti-oxidant vitamins, minerals, calcium, and protein. Many people of the past and present have suffered from vitamin deficiencies and dandelion plants are a champion for this type of cause
Number of Pages: 142
Dimensions: 0.37 x 11 x 8.5 IN
Publication Date: January 12, 2013
