Dandelion Seeds, Wild (Taraxacum officinale) seeds

4,00 117,00 

  • Remarkable Taraxacum Officinale: A splendid member of the Asteraceae family, known as Dandelion, originating from Eurasia.
  • Abundant Harvests: Once established, dandelions thrive as perennials, offering plentiful yields for years.
  • Culinary Delights: Dandelion leaves are versatile, perfect for salads, stir-fries, vinegars, and tea blends throughout the year.
  • Floral Culinary Adventures: Dandelion flowers in spring offer opportunities for salads, crispy batters, vinegary infusions, and delectable wines.
  • Flavorful Roots: Harvested in late autumn through winter’s chill, dandelion roots add depth to dishes and can be used as a coffee substitute.
  • Defying Labels: Despite being called a “weed,” dandelion’s culinary potential challenges its classification, with a history of intentional cultivation for its virtues
  • 50g for £15
  • 100g for £25.99
  • 500g for £69.99
  • 1Kg for £99
SKU: UK-23000 Categories: ,
Dandelion Seeds Introduction: Meet the remarkable Taraxacum Officinale, more commonly known as Dandelion, a splendid member of the Asteraceae family. Originating from Eurasia, this versatile plant has gained global recognition for its diverse uses. As a rapidly thriving perennial, once established, dandelions produce abundant harvests for many years. While their leaves offer the finest flavors in spring and autumn, their culinary potential knows no seasonal limits. Dandelion leaves are a culinary treasure, perfect for salads, stir-fries, vinegars, and tea blends.
With the arrival of early spring, dandelion flowers burst forth, presenting not only aesthetic charm but also a range of culinary opportunities. These blossoms can be used in salads, crispy batters, vinegary infusions, and even delectable wines, showcasing the flower’s versatility. Furthermore, the roots, harvested from late autumn through winter’s chill, reveal their sweetness after a touch of frost. These roots add depth to roasted vegetable dishes, hearty soups, and can even serve as a coffee substitute.
Despite being unfairly labeled as a “weed,” dandelion challenges this classification. Just like a tomato plant can be considered a weed under certain circumstances, dandelion defies such narrow categorization. Interestingly, in the 17th century, dandelion was intentionally introduced to Northern Europe for its culinary virtues. The campaign against these golden blooms only gained momentum due to the European obsession with manicured lawns. However, when nurtured in fertile garden soil, dandelions flourish into impressive specimens, brimming with flavor in every aspect.
Now, let’s delve into the art of cultivation:
As the earth awakens and the soil becomes workable, sow dandelion seeds directly into the ground from early spring to early summer. In regions with milder growing climates, the planting window extends into early autumn. Dandelions thrive resiliently against frost and snow, standing strong. In optimal conditions, these plants can grow up to two feet in height and width. For a focus on root yield, closer planting is a viable strategy. Flourishing in abundant sunlight, dandelions also offer generous harvests even in partial shade. They prefer loamy or sandy soils, and while pH neutrality isn’t critical, well-drained soil is essential. The dandelion’s tenacity makes it impervious to droughts, floods, deer, and pests. This enduring plant provides top-tier sustenance for years, leaving behind an edible legacy to be cherished.


5g, 10g, 20g, 50g, 100g, 250g, 500g, 1Kg


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