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-fi/th natu7'al 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 
