The dandelion is a perennial plant found, to the dismay of many, almost everywhere.
Dandelion has rounded head with yellow petals, but this one looks different. The two drooping unopened buds are immature flower heads, which just open with those white propagules when mature. One photo just called it local dandelion, meaning Philippine dandelion, which can be a misnomer.
Properties and Uses: Aperient, Cholagogue, diuretic, stomachic, tonic. Dandelion has two particularly important uses: to promote the formation of bile and to remove excess water from the body in edemous conditions resulting from liver problems. The root especially affects all forms of secretion and excretion from the body. By acting to remove poisons from the body, it acts as a tonic and stimulant as well.1
Most people considered the dandelion a weed. Dandelion leaves have a wonderful, slightly bitter flavor, and when mixed with more traditional greens such as romaine or iceberg lettuce, add a more robust flavor to the salad. The leaves should be picked before the plant flowers for the best flavor.
Dandelion leaves also make an excellent tea. It is especially useful for flushing excess fluids from the body, but unlike conventional diuretics, dandelion does not leach potassium from the body. Its rich potassium content replaces that which the body looses.
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