Nearly everyone living in the northern hemisphere has encountered the dandelion, likely in great number since the herb is a prolific and often invasive plant. Its common name is a testament to its toothed lance-like leaves, which have also inspired the nickname “lion’s tooth.” Bright yellow flower heads are in keeping with membership in the sunflower family, and their round shape are responsible for another common name — priest's crown. While dandelion is a salad herb and vegetable fresh, its dried leaves and roots are made into teas, tinctures and extracts.
Dandelion Root c/s, 1/4lb
Most people consider dandelion an invasive weed, but those long taproots actually improve soil condition by enhancing nitrogen concentration.
Dandelion root, dried and chopped, is used in herbal tea blends.