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  2. Why You Should Start Drinking Dandelion Tea ASAP - AOL

    www.aol.com/why-start-drinking-dandelion-tea...

    How to Make Dandelion Tea As a refresher, dandelion tea can include the root, flower, leaves or a combination of all three. Ross explains that most teas you’ll find in the grocery store will ...

  3. Dandelion coffee - Wikipedia

    en.wikipedia.org/wiki/Dandelion_coffee

    Harvested roots of the dandelion plant. Each plant has one taproot.. Dandelion coffee (also dandelion tea) is a tisane made from the root of the dandelion plant. The roasted dandelion root pieces and the beverage have some resemblance to coffee in appearance and taste, and it is thus commonly considered a coffee substitute.

  4. Gaultheria procumbens - Wikipedia

    en.wikipedia.org/wiki/Gaultheria_procumbens

    The fruit is red and 6–9 mm (0.24–0.35 in) across. [4] It is an epigynous berry , with the majority of the flesh of the fruit being composed of the fleshy calyx. The plant is a calcifuge , favoring acidic soil, in pine or hardwood forests, although it generally produces fruit only in sunnier areas. [ 5 ]

  5. Taraxacum officinale - Wikipedia

    en.wikipedia.org/wiki/Taraxacum_officinale

    Taraxacum officinale, the dandelion or common dandelion, [6] is a herbaceous perennial flowering plant in the daisy family, Asteraceae. The common dandelion is well known for its yellow flower heads that turn into round balls of many silver-tufted fruits that disperse in the wind .

  6. List of plants used in herbalism - Wikipedia

    en.wikipedia.org/wiki/List_of_plants_used_in...

    The boiled juice or a tea made from the leaves or the whole plant is taken to relieve fever and other symptoms. It is also used for dysentery, pain, and liver disorders. [143] A tea of the leaves is taken to help control diabetes in Peru and other areas. [144] Laboratory tests indicate that the plant has anti-inflammatory properties. [145 ...

  7. Heteromeles - Wikipedia

    en.wikipedia.org/wiki/Heteromeles

    Later settlers added sugar to make custard and wine. [20] The plants were also often cooked over a fire to remove the slightly bitter taste by Californian tribes. [21] The Tongva (who called the plant ashuwet) ate the berries fresh, boiled and left them in an earthen oven for 2 to 3 days, roasted them, or made them into a cider. Pulverized ...

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