42 Dandelions 



DANDELIONS 



Dandelions are excellent greens. They require 

 little cultivation and are extremely beneficial to 

 the human system in the spring of the year, acting 

 as a tonic. Cooked with bacon and corn muffins 

 they have no superior as a green vegetable. After 

 they have grown old, they have not so much value 

 nor is the flavor good. 



Dandelions should be sown from March to June 

 in drills about a foot and a half apart, covering the 

 seed to a depth of half an inch. Thinned to twelve 

 inches apart and given good, clean cultivation 

 throughout the summer and covered with straw 

 or manure during the winter, they will make 

 quite as good "greens" the following spring as any 

 other vegetable. 



To blanch dandelions set two boards in the form 

 of the letter V inverted over the row. Blanching 

 makes the leaves tender and partly destroys the 

 bitter taste. Boiled in two waters none of the 

 bitterness will remain. 



To blanch dandelion roots, take them up in 

 November and store in sand until they are wanted 

 for use. Place in a dark, warm place for several 



