Dandelion Seeds - Taraxacum officinale

The Dandelion or Lion's Tooth, in Latin Taraxacum officinale, is well known to gardeners as an adventive, it is common in all our regions and often finds its way into lawns. It is an exceptionally robust perennial plant that has many dietary and gustatory qualities. A treasure of nature to rediscover.

The Dandelion (Taraxacum officinale) is a perennial plant with a taproot that belongs to the Asteraceae family. Is it necessary to introduce this wild plant? The bright yellow of its flat flowers, the characteristic toothed (lion's teeth) shape of its leaves, and its feathery aigrette seeds make it one of the most well-known "weeds". The common dandelion is found naturally in meadows, along paths, but also in the middle of pavements, in cities, and even in well-maintained lawns where it is usually relentlessly hunted!

And perhaps it is because of this banality that its qualities are ignored: rich in vitamin C and beta-carotene, naturally diuretic, draining, and detoxifying, its young leaves are excellent in salads, with garlic croutons for example. They are also very tasty when cooked like spinach, quickly with a bit of garlic and a squeeze of lemon juice. Its flowers are also edible, they can be used to make jelly, syrup, and a delicious aperitif wine with a beautiful amber colour. Dandelion is also a preferred food for tortoises who love the flowers and leaves.

In the garden, Dandelion tolerates ordinary soil, even heavy and compact. It thrives in both full sun and partial shade. Its leaves can persist in winter if it is not too cold. In our Mediterranean regions, they disappear in summer due to drought and reappear in late summer or early autumn.

Harvest: young leaves are usually harvested from November to April, when they are still young. Flowers are usually picked in April-May.

Storage: leaves can be stored for a few days in the refrigerator or a few months in the freezer, after being blanched for a few minutes in boiling water.

Gardener's tip: to obtain very tender dandelion leaves, it is possible to blanch them by covering them with a small mound of soil, about 15cm (6in), or by covering them, as the British do with rhubarb, with a large clay pot.