THE DANDELION. 333 



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, branch- 

 ing, 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 early use, select a portion of the bed equal to the sup- 

 ply 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 



