The dandelion is a perennial herb in the Asteraceae family. Heads with white crown hairs on the seeds in a pompom, the flowers bloom and drift with the wind to new places to nurture new life.

Leaf margins are sometimes undulate-toothed or pinnately parted, the base tapering into the petiole, the petiole and the main veins are often reddish-purple, the scape is purplish-red in color in the upper part, densely covered with arachnid white villous hairs. Heads, involucres campanulate, achenes dark brown, long crown hairs white.

The dandelion's flower is a vibrant yellow flower, the flower language is "can't stay love".

The main values of dandelion:

Raw dandelion is rich in vitamin A, vitamin C and potassium, but also contains iron, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folic acid and copper. The specific elemental content is mainly water, each 60 grams of raw dandelion leaves contain 86% water, 1.6 grams of protein, 5.3 grams of carbohydrates, and about 108.8 kilojoules of calories.

The dandelion plant body contains dandelion alcohol, dandelionin, choline, organic acids, inulin and other healthy nutrients. Sweet, slightly bitter and cold in nature. Attributed to the liver, stomach meridian. It has diuretic, diaphoretic, jaundice, choleretic and other effects. Treatment of fever, carbuncle, sores, internal carbuncle, eye redness and swelling pain, dampness and heat, jaundice, urinary drenching and astringent pain, boils and poisons, carbuncle, scrofula.

Toothache, redness of the eyes, sore throat, lung carbuncle, intestinal carbuncle, damp-heat jaundice, hot drenching and astringent pain. Treatment of acute mastitis, lymphadenitis, scrofula, boils and sores, acute conjunctivitis, cold and fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis, cholecystitis, urinary tract infection. Dandelion can be eaten raw, fried, and made into soup, and is a medicinal and food plant

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