Description

The dandelion is well known to be one of the first plants to flower in sunny spots of early spring while snow is on the

ground and can easily take over if not kept in check. Makes for excellent early season salad greens although the flavour

becomes strong following flowering and is better cooked like spinach. The yellow flower petals are best picked and used to

prepare jam or wine while the tap root may be roasted and ground and used as a tea or coffee substitute. Direct sow about

2/3 inch or . cm deep and thin to 9 inches or 23 cm if desiring mature flowering plants with larger tap roots. Seed will often

over winter under snow and sprout in spring as an early green and if the tap root is left in place they will resprout. Reasonably

rabbit resistant. Note, stems contain natural latex.