DANDELION

DANDELION

Taraxacum officinale

Dandelion leaves and buds can be consumed as a wine or a tea or eaten as a salad raw or blanched. They grow well in shaded and also full sun. The leaves are milder in flavour whe grown in shade or blanched before picking. The roots when roasten and ground make a delicious coffee like substitute when percolated. The roots are well regarded for bringing nutrients from deep in the soil to the surface once again. Dandelions are rich in many vitamins, particularly Vitamins A, C, and K. They also contain significant amounts of calcium, potassium, iron and manganese. Historically it was prized for a variety of medical problems. Harvest the seeds when they have mostly turned a brown colour. They can then be spread on trays and dried further where they are not in direct sunlight. The plant can reach over a meter in height. It is best grown in full sun with wind protection and well drained soil. It is a short term perrenial plant.

Direct sow seeds 2mm deep in spring to early autumn into well prepared soil, enriched with plenty of organic matter. Space plants 25cm apart. Liquid fertilise every two to three weeks

QTY 200 seeds

Image by Mabel Amber, who will one day from Pixabay