Dandelion

Taraxacum sp.

In spring, young dandelion leaves can be eaten as they are, like salad. The leaves are also dried for tea. The plant contains vitamins A, B and C as well as essential oils. The dandelion reduces the amount of salt and water in the human body and increases appetite. The plant can also be used as a spice in fat dishes. It is a medicine for gout and urinary troubles and keeps the bowels open.

There are some 500 dandelion species in Finland. The plant spreads fast and the different species crossbreed easily. Thus, it is difficult to identify the exact species of a dandelion. In addition to vitamins, dandelion leaves are rich in minerals, such as calcium and potassium; the quantity of potassium in dandelion is three times as high as in lettuce.