Growing Dandelion

Dandelion (Taraxacum officinale) is one of the most complete medicinal and nutritional plants on earth — and most people spend time and money trying to kill it. Every part is useful: the roots are powerful liver and digestive tonics; the leaves are among the most mineral-rich greens available; the flowers make wine, infused honey, and delightful fritters. Dandelion is a primary spring tonic, gently clearing and nourishing the body after winter. I don't grow it — I protect it.

Method

1. If you don't have dandelions growing already, you have excellent soil and very determined neighbors. Dandelion seed is available, but in most places it will simply arrive on the wind within a season or two.
2. To cultivate intentionally: scatter dandelion seeds over a designated area in early spring or fall. Press lightly into soil. Do not cover. They germinate readily in cool conditions.
3. Establish a dandelion patch in a corner of the garden or lawn that you deliberately leave unmown. Dandelions need to complete their bloom-seed cycle to perpetuate themselves.
4. Harvest young leaves in early spring before the plant flowers. They are tender, mildly bitter, and highest in nutrients before the plant puts energy into flowering. Use raw in salads or sauté with garlic.
5. Harvest flowers as they open for wine, fritters, and infused honey. A flower left open for more than a day starts to close and go to seed — harvest fresh and use immediately or infuse within 24 hours.
6. Harvest roots in autumn of year two or three, when the plant has stored maximum nutrition and medicinal compounds. Autumn roots are sweeter and more bitter than spring roots. Dig with a long fork — the taproot goes deep.

Tips & Notes

• Roasted dandelion root makes an excellent coffee substitute and gentle liver tonic. Chop, roast in a dry pan until fragrant and dark brown, then simmer in water for 10 minutes.
• Dandelion leaf is extraordinarily high in vitamins A, C, and K, plus calcium, iron, and potassium — more nutritious by measure than most cultivated greens.
• Dandelion root tincture taken before meals supports digestive enzyme production and bile flow. It is the first herb I reach for in cases of sluggish digestion or after rich eating.
• Never harvest dandelion from roadsides, treated lawns, or areas that may have been sprayed. Find a clean source — a garden you know, a trusted friend's land, or a certified organic supplier.

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