Dandelion Seed

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Dandelion Seed

This cultivar of dandelion is not only a valuable medicinal herb, but has many culinary uses as well.

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 Packet (0.15g, 238 seeds) $2.95  Qty:

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(Taraxacum officinale ASTERACEAE)

Often unappreciated because it is considered a weed by some, the dandelion has many uses as a culinary and medicinal herb. The entire plant is edible and can be boiled for 5 to 10 minutes and served as a vegetable. The leaves are best when small and blanched or when collected before flowering occurs. The flowers make a pleasant nibble and add color to salads. Baked roots are ground to make a coffee substitute. Medicinal: As a diuretic, dandelion stimulates the kidney without causing loss of potassium. As an hepatic and cholagogue it is used for liver and gall bladder congestion.


Lifecycle:2    (0: N/A, 1: annual, 2: perennial, 3: biennial)
Container Planting:no

Cultural Requirements:

USDA Zones:3 to 10
Propagation / Germination:Requires light to germinate. Sow on soil surface and press in lightly. Germinates in 7 to 21 days. Direct sow or transplant spring through fall
Spacing:6 to 12 inches apart
Sun:Full sun or light shade
Pests and Diseases:[Culture: Perennial, zones 3-10/---/light-dependent germinator/7-21 days/direct sow, transplant/Spring through Fall/sun/2-18" ht./6-12" apart]

Garden Medicinals offers over 220 varieties of medicinal and culinary herb seeds, roots, and select heirloom vegetable and ethnic flower seed. All seeds are non-gmo, open-pollinated and untreated. Most seeds are naturally grown and a few are certified organic. Our vegetable seeds do especially well in hot, humid climates where vegetable production can be difficult. Our herb selection also includes dormant root stock of ginger, ginseng, goldenseal, black cohosh, false unicorn, and wild yam.

Note: Medicinal uses of herbs mentioned in our store are not intended nor implied to be a substitute for professional medical advice. Please see a qualified medical practitioner for diagnosis if you have a health problem.

Garden Medicinals and Culinaries: Preservation through Propagation