Dandelion gets its name from the French dent de lion, which means
“lion’s tooth” and is a reference to the toothed edge of the leaf. Other
characteristics, such as the bright yellow flower heads that turn to
face the sun in summer that later become puff balls that scatter seeds
in the wind, are responsible for various other nicknames for the plant,
including clocks, priest's crown, blowball and puffball.
Beyond its use as a salad green and vegetable, dandelion leaf has a long history of traditional preparation. Fresh or dried leaves are commonly used to make tea, which may be enjoyed either hot or iced. This method of preparation appears frequently in historical herbal texts and folk traditions.
Dandelion leaf has been valued across cultures for its versatility and ease of use. It can be harvested fresh during the growing season or dried for later use, making it a practical botanical ingredient for traditional herbal preparations.
