Dandelion (Taraxacum officinale)
Dandelion is a perennial herb with hermaphrodite flowers. It belongs to the family of Asteraceae. It is very commonly found as a weed in grassland and cultivated plants.
Although dandelion is a herb with very high nutrient value, it is cultivated extensively as a medicinal herb, because it is liver tonic and has diuretic effect to the human body. The flowers are also used for wine making. Dandelion is a valuable bee flower too. Nearly all parts of dandelion plant are edible. In many countries, dandelion is synonym to “bitter herb”.
Professional Cultivation of Dandelion:
We can grow dandelion in pots and then transplant, but most often we sow dandelion seeds directly on a deeply plowed field. On average, there are 42.000 seeds per oz (1500 dandelion seeds per 1 gram). We need 350 oz. (8-10 kg) of dandelion seeds per hectare (10.000 m2). Keep in mind that we must sow the seeds on surface. We may also sow in rows about 10 inches (25 cm) apart. Dandelion is sowed in Spring or Autumn. There is little need for fertilization, because dandelion’s roots are deep, about 3 feets (100cm), and they have the ability to get nutrients from the lower layers of the soil. Dandelion plants mature and produce seeds about 3 months after sowing.
Do you have experience in cultivating dandelion? Please share your experience, methods and practices in the comments below.
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