For gardeners, it is a pesky weed; for herbalists, it hides immense healing power. The first spring leaves banish spring fatigue and provide the body with vitamins. Housewives used the leaves to prepare salads and added them to food, or made spring green soup from them along with nettles and other herbs to boost vitamin intake after winter.

Dandelion leaves contain vitamins A, B, C and D, beta-carotene, and minerals such as silicon, potassium, calcium and iron.

The root contains bitters, tannins, phytoncides, inulin, choline, sterols, resins, essential oils, proteins, and minerals such as copper, manganese and potassium.

The main medicinal part is the root, which should be harvested in autumn. Its bitter taste makes it ideal for treating all digestive problems. It supports the function of the liver, gallbladder (prevents the formation and growth of gallstones), kidneys, and intestines, promotes the production of red blood cells and haematopoiesis, and is a powerful cleanser. It improves pancreatic function and is also excellent for diabetes. It lowers blood pressure, supports blood circulation and improves heart function. It promotes urination, making it excellent for diets and water retention in the body.

The effects of dandelion leaves will be appreciated by all those who have increased production of gastric juices (dandelion leaf juice is excellent, a small glass before meals), as well as by those suffering from rheumatism (a six-week cure, eating a handful of dandelion leaves daily, is excellent),

It enters the heart and small intestine meridians, has a refreshing nature and a bitter taste.