Dandelion, which means "lion's tooth" in French ("dent-de-lion"), got its name from the sharp jagged edges of the leaves.
Dandelion greens are high in vitamins A, B complex, C and D, and minerals including iron, potassium, magnesium, calcium and zinc.
Dandelion leaves are used to treat conditions of the liver, kidneys and gallbladder that leads to fluid retention. The French gave the plant the nickname "piss-le-lit" which means "bed-wetter", due to it the diuretic properties of the leaves.
Today's herbalists mainly use it as an appetite stimulant and digestive aid. Some research suggests that it may play a role in improving immune system function and promoting gastrointestinal health.
The smallest leaves are most tender and are good in salads. Larger leaves are tougher but good for steaming or added in soups, stews, or blended in smoothies. Greens will stay fresh longer wrapped in moist paper towels until ready to use. Always wash the greens thoroughly under running water.
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