Dandelion

Dandelion greens are edible and are a rich source of vitamin A. Dandelion has been used in many traditional medical systems, including Native American and traditional Arabic medicine.

Historically, dandelion was most commonly used to treat liver diseases, kidney diseases, and spleen problems. Less commonly, dandelion was used to treat digestive problems and skin conditions. Today, traditional or folk uses of dandelion include use as a liver or kidney “tonic,” as a diuretic, and for minor digestive problems.


The leaves and roots of the dandelion, or the whole plant, are used fresh or dried in teas, capsules, or extracts. Dandelion leaves are used in salads or as a cooked green, and the flowers are used to make wine.


When eaten as a part of   your daily diet or taken as a beverage, could, depending on the peculiarities of your body chemistry:

prevent or cure liver diseases, such as hepatitis or jaundice;

act as a tonic and gentle diuretic to purify your blood;

cleanse your system, dissolve kidney stones;

improve gastro-intestinal health;

assist in weight reduction;

cleanse your skin and eliminate acne;

improve your bowel function, working equally well to relieve both constipation and diarrhea;

prevent or lower high blood pressure;

prevent or cure anemia;

lower your serum cholesterol by as much as half;

eliminate or drastically reduce acid indigestion and gas buildup by cutting the heaviness of fatty foods;

prevent or cure various forms of cancer;

prevent or control diabetes mellitus;

and, at the same time, have no negative side effects and selectively act on only what ails you.