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Dandelion is a plant that grows wild in most fields, pastures but also gardens.
In summary what you need to know:
Last name : Taraxacum officinalis
Family : Asteraceae
Type : Perennial
Height : 10 to 15 cm
Exposure : Sunny, partial shade
Ground : Ordinary
Harvest : 10 to 12 months after sowing
- To read : Dandelion, not just a weed
- Health:health benefits and virtues of dandelion
- Discover : Dandelion jelly, a delicious recipe
Considered as a weed, it can also be cultivated and eaten in salads, whether it is the leaves or the flower.
Dandelion sowing starts in spring, ideally after any risk of frost.
We can therefore sow the dandelion from March to July.
- Loosen the soil on several centimeters so as to make the earth light
- Dig furrows 2-3 cm deep every 15-20 cm
- Arrange 2-3 seeds in pocket every 10-15 cm then cover lightly with soil
- Water regularly to keep the soil slightly moist
- Thin to keep 1 plant per pocket, the strongest and most vigorous.
- Keep watering if it doesn't rain
Dandelions require very little maintenance because they are more renowned for their hardiness and vigor than for their fragility.
You will be able hoe the soil regularly in order to remove the real weeds that could interfere with the proper development of your dandelions.
- The dandelion tolerates rather poor soils, no need to add fertilizer
- Cut the flowers as they go to stimulate the appearance of new flowers throughout the season
- Water in case of hot weather and / or drought
Blanch the dandelion:
Bleaching dandelions involves covering the plants in order to remove the light for a certain time in order to reduce their bitterness.
Dandelions can be bleached by covering the plant with a bell, a wooden crate, an empty plant pot, or an opaque film.
If you don't have any of these, a simple mound of straw or dead leaves on the dandelion should be enough to make it turn white.
Dandelion before winter:
It is recommended to cut the dandelion leaves 2 to 3 cm from the crown and then to butter each plant with a good layer of soil of about 10 to 15 cm.
In the dandelion, we harvest the roots as well as the leaves and flowers. Everything is good in the dandelion.
Harvesting dandelion leaves:
Dandelion leaves is harvested in spring, when they are still young, for a use raw or in salads.
For use with cooked leaves, you can harvest them all year round.
Harvesting dandelion flowers:
Dandelion flowers harvest in the spring when the inflorescence is well formed.
Cut off the flower head by snapping off the small stem.
You can use them as a decoration, both in salads and for dessert, and make delicious dandelion jellies.
Dandelion species and varieties
- “Montmagny improved”: lends itself well to forcing, with very broad leaves.
- "Improved full heart": with very dense rosettes.
Using dandelion in cooking
Particularly rich in vitamin C and beta-carotene, the leaves of dandelion are particularly interesting in salads but also in soups and infusions.
You can just as well eat the leaves as the dandelion root which is edible.
Flowers have great decorative power in the kitchen thanks to their golden yellow color, but they are also excellent when used in the composition of jellies and jams.
- Read also : Dandelion, not just a weed
- To discover: our articles dedicated to the dandelion
© Madeleine Steinbach