THE DANDELION.
Leontodon taraxacum.
The Dandelion, though spontaneously abundant, is not a native of this country. Introduced from Europe, it has become extensively naturalized, abounding in gardens, on lawns, about cultivated lands; and, in May and June, often, of itself alone, constituting no inconsiderable portion of the herbage of rich pastures and mowing-fields.
It is a hardy, perennial plant, with an irregular, branching, brownish root. The leaves are all radical, long, runcinate, or deeply and sharply toothed; the flower-stem is from six to twelve inches and upwards in height, leafless, and produces at its top a large, yellow, solitary blossom; the seeds are small, oblong, of a brownish color, and will keep three years.
Soil and Cultivation.—Although the Dandelion will thrive in almost any description of soil, it nevertheless produces much the largest, most tender, and best-flavored leaves, as well as the greatest crop of root, when grown in mellow, well-enriched ground. Before sowing, stir the soil, either by the spade or plough, deeply and thoroughly; smooth off the surface fine and even; and sow the seeds in drills half an inch deep, and twelve or fifteen inches apart. If cultivated for spring greens, or for blanching for salad, the seed must be sown in May or June. In July, thin out the young plants to two or three inches apart; cultivate during the season in the usual form of cultivating other garden productions; and, in April and May of the ensuing spring, the plants will be fit for the table.
For very early use, select a portion of the bed equal to the supply required; and, in November, spread it rather thickly over with coarse stable-manure. About the beginning of February, remove the litter, and place boards or planks on four sides, of a square or parallelogram, in the manner of a common hot-bed, providing for a due inclination towards the south. Over these put frames of glass, as usually provided for hot-beds; adding extra protection by covering with straw or other material in intensely cold weather. Thus treated, the plants will be ready for cutting two or three weeks earlier than those in the open ground.
When grown for its roots, the ground must be prepared in the manner before directed; and the seeds should be sown in October, in drills fourteen or fifteen inches asunder. In June following, thin out the young plants to two or three inches apart; keep the ground loose, and free from weeds, during the summer; and, in October, the roots will have attained their full size, and be ready for harvesting, which is usually performed with a common subsoil plough. After being drawn, they are washed entirely clean, sliced, and dried in the shade; when they are ready for the market.
Use.—The Dandelion resembles Endive, and affords one of the earliest, as well as one of the best and most healthful, of spring greens. "The French use it bleached, as a salad; and if large, and well bleached, it is better than Endive, much more tender, and of finer flavor." The roots, after being dried as before directed, constitute an article of considerable commercial importance; being extensively employed as a substitute for, or mixed in various proportions with, coffee.
It may be grown for greens at trifling cost; and a bed twelve or fourteen feet square will afford a family an abundant supply.
Under cultivation, and even in its natural state, the leaves of different plants vary in a marked degree from each other, not only in size, and manner of growth, but also in form. Judicious and careful cultivation would give a degree of permanency to these distinctions; and varieties might undoubtedly be produced, well adapted for the various purposes for which the plant is grown, whether for the roots, for blanching, or for greens.