what a wonderful plant dandelion is.
That story about the man curing his cancer with dandelion was very inspiring.
here is an excerpt from susun weeds website.
Eating Dandelion greens, even just a few, with your meal will encourage your stomach to produce hydrochloric acid, your liver to produce enzymes, your gallbladder to produce bile, and your intestines to step up peristalsis. The whole digestive process is assisted, and as a result we are able to assimilate more nutrients from our food, and problems like gas and constipation are decreased. Dandy is a potent liver tonic and rejuvenator, prized as a spring tonic by many cultures. Several leaves a day will go far in helping you make a healthy transition into the springtime.
Worth eating for their nutritional value alone, the greens are extraordinarily high in Vitamins A and C, potassium, and calcium. They are also high in iron, phosphorous, and the b-complex, as well as other trace minerals. Tasty both fresh and cooked, try adding a chopped handful to your salad and put some in with your other steamed greens. I like to cook them with sweet foods that help cut the bitterness, like onions, squash, and garlic. Surprisingly, without their telltale yellow flower dandelion plants can be hard to identify in early spring. The best key is that their toothed leaves have no hair at all, unlike their look alikes. And remember- the flowers are edible too!
