DANDELION 



DANDELION (Taraxacum officinale) is not often used as a 

 vegetable in this country, but is well worth cultivat- 

 ing for that purpose. For salad purposes it is equally 

 valuable, but my note concerns its uses in vegetable 

 form, and grown for this purpose for use from March 



THICK-LEAVED, OR CABBAGING, DANDELION 

 (One-fifth natural size) 



till June it is not at all bad. If the roots are lifted 

 in November and stored in soil or sand they may be 

 placed in a mushroom house or any dark place and 

 the new growths are by many persons much liked as 

 a vegetable ; but as grown thus much heat must not 

 be employed, as the warmth causes a thickened leaf 

 stalk, and it is the green leaf that is best for boiling. 

 The common Dandelion is not recommended ; the large 

 leaved French variety is far superior and this is very 



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