Taraxacum officinale
vegetableThe dandelion (Taraxacum officinale) needs no introduction as a lawn weed, but grown on purpose it is a genuinely useful, entirely edible perennial: the toothed leaves are a vitamin-packed bitter green, the golden flowers are battered, made into wine, and loved by early bees, and the long taproot is roasted as a coffee substitute. Cultivated strains and good conditions give larger, milder, more tender leaves than the lawn weed. Tough, hardy, and nearly impossible to kill, it offers something to harvest in every season - greens in spring, flowers in early summer, root in fall.
Sun
partial shade
Water
Every 6 days
Harvest
~95 days
Difficulty
easy
Lifecycle
perennial
Comes back every year
Spacing
6 in. apart (more for roots)
Planting Depth
Surface sow; needs light
Soil pH
6.0-7.5
Soil Type
Average, loose, fertile
Hardiness Zones
Zones 3 – 10
When to Fertilize
Spring; compost for tender greens
Fertilizer
Compost; moderate needs
Dandelion is famously easy. Sow seed on the surface (it needs light) in spring or late summer in loose, fertile soil; for the most tender, least bitter greens, grow it in part shade and rich, moist soil, and even blanch it by covering the crowns to exclude light for a couple of weeks before cutting. Thin to about 6 in. apart for leaves, or more for big roots. Keep watered for lush growth. It is a perennial that also self-sows generously, so deadhead the puffball seed heads before they fly if you do not want it spreading. For roots, grow in deep, loose soil and dig in the second fall.
Direct sow
Apr 29
Projected first harvest
Aug 2
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Hose colonies from the leaves; predators usually keep them down outdoors
Give airflow and avoid overhead watering in cool, wet spells
Pick the young leaves in spring before the plant flowers, when they are mildest; older and post-bloom leaves grow more bitter, though still usable cooked. Blanching the crown first gives pale, tender, sweeter leaves. Gather the flowers fully open on a sunny morning for wine, fritters, or jelly. Dig the taproot in fall of the second year, when it is largest and richest, to roast or dry. Cut-and-come-again works well for a steady leaf supply.
Dandelion is one of the most nutritious greens you can grow - the leaves are extremely high in vitamins A, K, and C plus calcium and iron, eaten raw when young or cooked when older, with a pleasant bitterness. The flowers make wine, jelly, and fritters, and the roasted root is a caffeine-free coffee substitute. Every part is edible and useful.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.