Dandelion Nutrition facts

Dandelion

Dandelion is believed to have originated in Central Asia from where it becomes naturalized in many parts of the temperate and semi-tropical regions including the Mediterranean. It is a very hardy plant that grows vigorously everywhere in the fields, lawns, and meadows. It features an elongated, stout taproot from which long-jagged dark-green leaves arise directly from the soil in a radiating fashion.
Golden yellow color flowers appear at the end of hollow-stalks by late spring to early autumn. Its hollow flower stalks filled with sweet-scented nectar, attracting bees. Flower-stalks rise straight from the root.
A fully grown-up plant reaches about 45 cm in height. Almost all parts of the plant exude milky, Navajo-white color latex from the injured site.
Dandelion root is a dark brown, stout, fusiform, and fleshy taproot. Inside, its meat appears somewhat like that of root yam. Dandelion root indeed carries a higher amount of bitter, milky-latex than the stems and leaves.
To harvest, roots are pulled out off the ground when the plant turns into its second year of life. In general, roots meant for medicinal purposes are collected in the summer. They further allowed to dry and gathered by autumn for the preparation of a beverage (milled to prepare coffee).
Dandelion herb contains notable nutrients and is a great source of nutrition during winter. This humble backyard herb provides (% of RDA/100g)-