Dandelion

Dandelion seeds need light to germinate. Sow seeds on the surface of rich soil and barely cover them up. Keep the soil well-watered and warm while waiting for germination. Germination can take up to 3 weeks to occur. The easiest way to start seeds is directly in the garden, but seeds may be started indoors 4-6 weeks before your last frost date.

Dandelions have a long taproot, so planting them in an area with non-compacted soil is best. For less bitter-tasting spring greens, consider planting in an area that receives morning sun and afternoon shade. You can start plants from one-inch pieces of root. Plant the root cutting one inch below the soil.

Feeding is generally not needed, but if desired, you may fertilize occasionally with an all-purpose feeder.

For the best-tasting leaves, regularly harvest young leaves in the spring. Once the head begins to flower, you can remove it whole. Harvest the roots in late fall or early spring while the root still stores most of its energy, and inulin is at its highest concentration. Dig up the roots and harvest the whole root, or leave a one-inch piece behind to regenerate in the spring.

Fresh dandelion leaves make a tasty addition to salads. They can also be steamed.

Leaves can be air-dried in a paper bag or using a dehydrator on the lowest setting. Clean roots well under running water with a root vegetable brush, being careful not to remove the outer layer of the roots. Chop up roots as soon as you clean them off, as they can become tough the longer you wait. For the best results, chop them up and use a dehydrator. Store dried leaves and roots in glass jars in a cool and dry place. Leaves will be good for about one year, and roots can be stored for up to two to three years.