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Dandelion
Dandelion supports liver health, aids digestion, reduces inflammation, promotes detoxification, and may lower blood pressure and cholesterol levels effectively.
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Dandelion (Taraxacum officinale)
The Dandelion (Taraxacum officinale) is native to every continent except Antarctica.
Every part of the dandelion plant—including the flower, root, and stems—is edible. The most common way to make dandelion tea is to use the leaves, though the root is also ground and used.
Traditionally, the leaf and root have been used to treat liver, gall bladder, kidney ailments, weak digestion, and rheumatism.
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Every part of the dandelion plant holds a wealth of nutrients and compounds that may offer various health perks, from its roots to its leaves.
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