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Dandelions have no
place in the lawn or flower bed but they have
had a place in the vegetable garden since mediaeval
times. The leaves are blanched by excluding light
completely from the plant and they are then cut
and used as a salad ingredient. The roots can
be roasted and ground as a coffee substitute –
very cheap but not very good.
Ordinary wild dandelions can be used for blanching
but it is better to buy a variety which has been
specially bred to produce large and succulent
leaves. Sow in April in fertile soil and semi-shade
– the rows should be 1ft (30cm) apart and
the seedlings thinned to 9in (23cm). In the following
spring cover each plant with a box or pot which
is light-proof. About 10 days later the leaves
will be white and ready for use in a salad –
do not blanch plants after June as they need to
put on leaf in summer to build up reserves for
next year’s crop.
You can make your own salad combination –
the classic mix is blanched dandelion leaves,
parsley and chives with a garlic, oil-and-vinegar
dressing.
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