Dandelion 



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Dandelion, — The dandelion has been much improved 

 by the French, and is grown in Europe to a considerable 

 extent as a garden plant. It is also grown in private 

 gardens of this country, and in parts of the East it is an 

 important commercial crop. Some of the varieties with 

 large leaves and others with cut or frilled leaves are 

 great improvements on the wild plant, and the foliage 

 is often handsome for garnishing as well as useful for 

 food. In cultivation the dandelion is treated as an 

 annual crop. The seed is sown in early spring and 

 the crop is harvested in the fall, or the plants are 

 allowed to remain in the ground until the following 

 spring. Although dandelion will grow anywhere, it 

 must have deep rich soil and good tillage if it is to make 

 large and succulent foliage. Occasionally the seed is 

 sown in seed-beds or in frames, and the plants are 

 transplanted to the field; but usually the seeds are sown 

 where the plants are to stand. The young plants are 

 thinned until they stand one foot apart in the row. The 

 distance between the rows will depend entirely on the 

 value of the land and the means that are employed for 

 tilling. If the plantation is to be tilled by hand tools, 

 the plants may be allowed to stand as close as one foot 

 apart each way; but if horse tools are used, the rows 

 should be two or more feet apart. Since the demand for 

 greens is usually greatest in early spring, the plants are 

 generally allowed to stand where they grow through the 

 winter. They are then ready for use as soon as the early 

 growth starts. The rosette of foliage should be dense 

 and wide -spreading, covering a space from 12-20 inches 

 across. The crop is harvested by cutting off the rosette 



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