The dandelion (Taraxacum) belongs to the genus of herbs and is from the family Asteraceae. It is a perennial herb with yellow flowers, it grows successfully on every land, but mostly meadows and lawns, empty places and abandoned fields. It grows along roads and around settlements.
Even ancient people knew that the dandelion has medicinal properties, and that the juice drained from the young dandelion improves the impaired health.
Dandelion is known for its healing, but also as a healthy food. It contains high concentrations of vitamins (A, B, C), minerals (especially potassium, sodium, and magnesium) and organic acids. The spring dandelion is made from completely young leaves, which are harvested before blooming of the plant and outside the populated areas.
In folk medicine, the dandelion is applied to strengthen the body and to spring cleansing the blood. Tea, syrup or wine can be made from it.
In modern medicine dandelion has great importance as a means of helping normalize the exchange of substances in the body. With this, the dandelion works favorably in some diseases, such as atherosclerosis, gout, rheumatism, dermal rash, furunculosis (festering ulcers of the skin) and obesity.
The dandelion strengthens the body and helps the body get rid of toxins. Dandelion is a natural remedy for many diseases. The dandelion is also used in kidney, liver, gallstones, digestive problems, it is effective for purifying the body and for improving the metabolism.
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