What shape are the leaves of dandelion?

Dandelion leaves are obovate-lanceolate, oblanceolate or oblong-lanceolate, with a length of 4-20cm and a width of 1-5cm. The tip is blunt or sharp, and the edge is sometimes wavy or pinnately parted.

Dandelion leaves are sometimes pinnately separated, or pinnately separated with big heads. The top lobe is large, triangular or triangular, halberd-shaped, entire or dentate, with 3-5 lobes on each side. Lobes are triangular or triangular-lanceolate, usually toothed, spreading or inverted, with small teeth in the middle, and the base gradually narrows into petioles. Petiole and main vein are often reddish purple, sparsely white or spider-silk-like.

Dandelion tea can be made by cutting dandelion leaves and drying them. It is rich in vitamins and minerals, which can strengthen the liver and lower cholesterol.

Dandelion contains many nutrients such as dandelion alcohol, choline, organic acid, inulin, glucose, Vc, Vd and carotene. At the same time, it is rich in trace elements, the most important of which is a large number of minerals needed by the human body, such as iron and calcium. Its calcium content is 2.2 times that of guava, 3.2 times that of Rosa roxburghii, 4 times that of Rosa roxburghii and 3.5 times that of hawthorn. From the point of view of edible nutrition, the only inorganic elements most easily lacking in human body are calcium and iron. Therefore, dandelion has very important nutritional value.

Baidu Encyclopedia-Dandelion (Taraxacum of Compositae)

Baidu Encyclopedia-dandelion tea