Description Dandelion leaves are on the bitter side, but they have a spicy kick similar to arugula. Try tossing some fresh, washed leaves into a salad. To take the edge off the bitterness, you can also cook them. Soak the leaves in cold, salted water for 10 or 15 minutes, then cook them in boiling water until tender (no more than five minutes). Finish by sautéing the boiled greens with some olive oil, onion or garlic. Top with Parmesan cheese. – Dandelions’ sunny blossoms give color to a salad. Use them fresh or dried to make dandelion tea — or brew dandelion wine. You can try infusing them into oil or vinegar. (Dandelion-infused oil can also be used to make a salve that’s great for muscle aches.) – Roasted dandelion roots are used in a tasty drink similar to coffee. – Taraxacum officinale is an herbaceous weed to some and a beneficial herb to others. This durable plant does well in most growing conditions although rich soil and full sun can improve their growth. The entire plant is edible, and all parts can be used. Dandelions grow low to the ground and can spread quickly by seeds dispersed from their characteristic round, white seed heads. As part of the Asteraceae family, dandelions are defined by their bright fluffy yellow flowers and can be spotted growing in parks or lawns. Flowers bloom at the start of spring and will continue throughout the year if temperatures permit. Dandelions are very resilient and once established, will return year after year. Dandelion seeds require very little maintenance and can easily be grown. Seeds should be sown in early spring on surface soil and lightly covered. Seedlings should sprout within two weeks of planting. LIHM- Soap Oils and Herbs, and its representatives will not be held responsible for the improper use of any plants, products or documentation provided.
