Dandelion: The Whole Plant
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Every part of the dandelion is food: young leaves for salad, flowers for fritters and tea, roasted roots as a coffee-like drink. The leaves are rich in vitamins A, C and K, calcium and iron, and the root contains inulin, a prebiotic fiber.
You may have seen posts claiming dandelion root "kills 96% of leukemia cells in 48 hours." That comes from laboratory research at the University of Windsor (Ovadje, Pandey et al., 2011) on cells in a dish. It's a promising research lead, not a treatment, and it has not been shown to treat cancer in people.
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