To many people, the perennial dandelion is a nuisance a weed they can spoil beautiful lawns. However, the perennial Dandelions can add value and variety to your family’s dinner plate and garden. As food, the young leaves and flowers are edible and can be used in salads, cooked greens, and soups. Even, the roots can be roasted to make a coffee substitute. Dandelions are an excellent source of calcium, potassium, iron, and magnesium. Also, dandelions are full of vitamins A, C, E, K riboflavins, and beta-carotene.
When to harvest:
· Leaves – use dandelion leaves when young as salad ingredients.
· Flowers – should be picked as soon as they have opened fully.
· Roots – can be harvested while the ground is not frozen. However, they are usually easy most easily picked in the spring.
How to plant:
This may seem like a strange subject because dandelions are normally nearly everywhere to be found. However, if you’d like to put an organized group in your vegetable garden there are two primary methods for doing so:
· The first and, perhaps, the easiest, is to simply dig them up and remove any grass or other plants that may be surrounding the dirt you dug them up with and transplant them in the garden bed or pass that you want them in.
· The second is to capture some seeds and you may need a lot because they won’t all genera germinate, and plant them in your garden bed in the early spring.
When planting dandelions in an organized manner you will want to plant them at least 6 inches apart between plants and between rows, if so organized.