Dandelion how long

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I have had them for several years and I have always been happy with their service. The fat green buds L open C to expose all the numerous ray and disc flowers R. The flowers are utilized by bees and other pollinators and can be an important nectar source early in the season when few other flowers are blooming. The flowers are used by bees and other pollinators and can be an early source of nectar. The flowers are followed by the distinctive globe-shaped seed heads.

Each seed has a pappus, a feathery parachute of soft, white hairs that makes it easily carried by the wind. Each plant can produce up to 20, viable seeds. The fleshy tap root allows the plant to survive drought and regrow readily. Dandelion can also reproduce vegetatively from pieces of tap-root, with the upper sections of the root having greater viability.

Depending on your perspective, dandelion is either a weed or wild vegetable that is more nutritious than broccoli and spinach. Though never cultivated as a vegetable in Europe, plants were brought to market in England in the 19th century when lettuce and endive were scarce.

Dandelions also appear on the menu in some locations. The tender young leaves make a good subsitute for other greens in salads. Nearly all parts of this plant can be eaten. Regardless of which part you intend to eat, make sure the dandelions have not been treated with chemicals and wash them thoroughly to remove all soil and insects from the underside of the leaves or roots.

The leaves, which are high in calcium, potassium, and iron, are best when they are young and tender, and are most flavorful in early spring before the first flower buds appear. The roots can be eaten as a vegetable with a turnip-like flavor if dug in early spring. Be cautious of ingesting too many roots as they are reported to be both a diuretic and a laxative. The leaves, flowers and roots of dandelion are edible.

Blossoms, too, can be eaten fresh and are sweetest when picked early in the season. They should be used immediately after picking because the flowers will close up quickly. Gardeners often weeded out the grass to make room for the dandelions. But somewhere in the twentieth century, humans decided that the dandelion was a weed. To show the benefits of the once-beloved plant, here are 10 ten things you might not know about dandelions. Dandelions have deep roots in history throughout the ages.

Ancient Egyptians, Greeks and Romans enjoyed the flower, and they have been used in Chinese traditional medicine for over a thousand years. Dandelions probably arrived in North America on the Mayflower — not as stowaways, but brought on purpose for their medicinal benefits. Dandelions were world-famous for their beauty. They were a common and beloved garden flower in Europe, and the subject of many poems.

In the terrifying New World, the cheerful face of the dandelion was a sweet reminder of home. In Japan for instance, whole horticultural societies formed to enjoy the beauty of dandelions and to develop exciting new varieties for gardeners. Dandelions are a green and growing first aid kit. The use of dandelions in the healing arts goes so far back that tracing its history is like trying to catch a dandelion seed as it floats over the grass.

In olden times, dandelions were also prescribed for every ailment, from warts to the plague. To this day, herbalists hail the dandelion as the perfect plant medicine: It is a gentle diuretic that provides nutrients and helps the digestive system function at peak efficiency.

Dandelions are more nutritious than most of the vegetables in your garden. Bitterness in the leaves can be reduced by growing them in partial shade, or by placing a plastic or cardboard disc over the rosettes for a week prior to harvest. This is how some growers harvest endive, a close relative of the dandelion. For beer and wine making, harvest the flowers as soon as they open. Pull up whole plants at the end of the season and dry their roots for use as tea or dye. Product has been added to your wishlist.