Will Dandelions Grow Better With Grass?

Dandelion

• The common name "dandelion" is derived from the French term "dent-de-lion," meaning "lion's tooth," and describes the deep green, sharply toothed leaves that grow in a tight, low-growing rosette around the plant's central taproot. Dandelion resembles endive in form but, like chicory, cultivated types feature many different leaf forms, from broad to very curly. Until recent years few gardeners in the U.S. would have considered growing it, although some commercial growers produce dandelion on a large scale.

Grow

• Dandelion seeds develop on feathery spikes that burst out from bright yellow composite flowers -- bee magnets in any garden. Seed spikes are easily airborne and carried long distances by wind. Seeds germinate easily, needing only sun and warm moist soil. Under cultivation dandelion is a hardy cool season vegetable. Depending on location, seeds are sown in the fall, winter or very early spring. Space plants 12 inches apart in rows 2 feet wide.

Harvest

• Leaves are ready to eat in about three months when they are young and tender -- before flower buds develop. Harvest leaves by cutting the plant off at the ground. Because of the plant's taproot it regenerates new foliage quickly. You can do this several times before leaves become too bitter to eat. At that point you can row plants for flowers, used to make an old-fashioned wine. Several fall frosts eliminate bitterness in mature plants, so keep plants going into fall to harvest leaves again later. Because dandelions can be quite invasive, many people grow them in containers as potherbs.

Leaves

• Dandelion leaves are very nutritious when eaten in salads or as cooked greens, whether you harvest them from the wild or grow them. They are low in calories, fat and cholesterol but high in fiber and vitamins A, C, D, E plus many of the B vitamins. Dandelion is a very rich green-vegetable source of beta-carotene. Leaves are also rich in potassium, magnesium, phosphorous and micronutrients, and higher in calcium and iron than spinach. Best when harvested as tender leaves, dandelion greens can be boiled -- change the water once to mellow their "tang" -- then served with butter and lemon juice or crumbled bacon and hot bacon drippings with vinegar. You can also steam greens.

Precautions

• For all culinary and herbal uses be sure to harvest only dandelions that have not been exposed to herbicides or pesticides. If harvesting "wild" dandelions -- those growing somewhere beyond the lawn -- avoid those growing alongside roads and highways, due to exposure to potential toxins, and also plants growing where exposure to other chemicals is likely. Thoroughly wash dandelion greens, flowers and roots before using.