Dandelion
Master of adaptability, resilience and transformation, the dandelion is a powerhouse of a plant. Cheerful and forgiving of lawnmowers, the dandelion has been helping people for thousands of years. Early Chinese medical texts refer to it as a blood purifier and aid to the immune system. In Western herbalism, its its roots are associated with the liver, its leaves with the kidneys, its flowers with wine. Dandelion is packed with vitamins and minerals, in particular A, C, K, iron, potassium, magnesium, and calcium. Fresh greens can be mixed into salads, stir fries, pestos and frittatas. The root can be mashed up with other root veggies or roasted and turned into a tea. The flowers are sweet and can be used as a garnish, or tinctured for a pick-me-up for gloomy gray days.
