Taraxacum officinale

Taxaracum officinale, most commonly known as the dandelion, is an edible perennial native to Eurasia, but has naturalized in most parts of the Northern Hemisphere.  Magnificent flowers with manes of toothy, yellow petals give way to enchanting seed heads composed of white tufts that float atop long stalks.  Often transitioning from purple at the base to green throughout, the dandelion grows long, narrow, irregularly lobed, and lance-shaped leaves.  Commonly seen as an intrusive weed, the dandelion is an excellent colonizer, adept at dispersing its wind-dispersed seeds.  Though many work to rid their lawns of dandelions, they are widely cultivated for their applications in food and herbal remedies.  Tender young leaves and unopened flower buds make great additions to salads, and older leaves taste better cooked into a stir-fry.  Dandelion roots may be roasted and used as a coffee alternative or as a coffee additive for flavor.  

Growing more rapidly in relation to the amount of sunlight they receive, dandelion should be planted in a spot with access to copious sunshine.  In terms of soil preferences, dandelions are not fussy about their soil mixture and can adapt to and grow in a wide variety of soil types.  Adding organic matter to the soil mix can be beneficial, but dandelions do not need to be chemically fertilized.  Plan to water them regularly, as they require moist soil to thrive.  Check the soil by poking your finger into it once every 2 to 3 days, and water just enough to keep it moist.  Plant dandelion seeds four weeks before the last spring frost,  and space them 6-8 in / 15-20 cm apart. To prevent dandelions from growing where they are unwanted, cut the flower heads off before they transition to seed heads.  Learn more in the Plant Story community!

Water moderately, allowing the top 3cm to dry out between watering.

Taraxacum Officinale

Taraxacum officinale

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