Dandelion
Description
Dandelion (Taraxacum officinale)
Alternative Names
Lion's tooth; Priest's crown; Swine's snout; Taraxacum officinale
ORGANIC UNTREATED NON-GMO SEEDS
Buy 2 get 1 free until Dec 25 2019 must be same size of seed packs for promotion
The Dandelion is an herb, native to Southern Europe. It was brought by early settlers to North America where it has become widely naturalized. While the Dandelion can be a pesky weed in lawns and gardens, it is also very versatile and can be put to good use. Young dandelion leaves are used in salads, vegetables and soups. Dandelion flower heads are used to make wine. The roots, dried, roasted and ground, make a delicious drink. And the herb is also used as a tonic. Easy to cultivate.
A weed is a plant that has mastered every survival skill except for learning how to grow in rows.
Zone 3-9
The greens are high in calcium, iron, and potassium, and very low in calories. Every part of the plant can be used, clearly they’re easy to grow, and they’re even attractive.
The leaves are delicious in salads and are a fine substitute for spinach. They also work beautifully in fresh vegetable dishes. The flavor of bacon is the perfect complement to dandelion leaves, and many soups and casseroles benefit from their addition.
The crowns are a delicacy when deep fried, and the roots can be used as a coffee substitute after being roasted and ground.
The flowers have many uses, including for wine, fresh in salads and deep-fried in butter, and the young buds are high in protein. Unopened flower buds are tender and tasty, and they offer a crunch in green salads.
One word of warning: do not eat dandelions that have been in contact with lawn fertilizers, herbicides or any other chemical contaminants.
Dandelions can be sown outdoors four to six weeks before the last frost. Sow seed directly, and once they've sprouted above the soil, thin so they are 6 to 8 inches apart. Dandelions readily reseed themselves, but often in places where you'd rather they didn’t grow.
Harvesting Dandelions
A few weeks before harvesting the leaves, cover the plants with a dark, opaque fabric to block out most of the light, which will blanch the leaves, reducing the bitterness. The youngest leaves are the least bitter and most flavorful. Tender leaves can be picked throughout the growing season.
If you are harvesting the blossoms, pick the flowers when they are bright yellow and young. Use them fresh, making sure to remove all of the stem. To prevent the flowers from closing after cutting, place them in a bowl of cold water, taking them out just before eating or serving them.
The roots can be harvested at any time. Chop the dried roots into pieces 2 inches long and roast at 300° F for about 10 minutes. Grind the roasted pieces, adding a quarter teaspoon to your coffee or hot chocolate for a new flavor.
All my seeds come in reusable ziplock bags with full planting instructions.note if you order more than one of these item they will be shipped in one seed pack unless otherwise requested