Pisse en lit. Louenzahn.

No. 647. - Those who only know the Dandelion as the persistent weed in pastures and lawns (which is gathered for salads when young and green), know no more of its real value than one who has only seen the poisonous wild parsnip or carrot knows of the value of those vegetables. The improved variety makes it one of the earliest and best greens in cultivation. It is a hardy perennial plant, resembling the endive, and affords one of the best and most healthful of spring salads.

Culture

No. 648. - When cultivated the seeds should be sown in May or June, in drills half an inch deep and twelve inches apart. The plants will be ready for use the following spring. It is also extensively grown for its roots. For this purpose it is sown in September and cultivated well during the fall, and in the following season the roots will be fit to dig up in October. The roots, after being dried, constitute an article of commercial importance, being extensively employed as a substitute for, or mixed with coffee.

Large Leaved Dandelion (Cultivated)

No. 649. - When cultivated its leaves are fully double the size of the common Dandelion. It is a great improvement over the common variety, and when blanched it can be prepared in every way, the same as the endive.

Dandelion Salad

No. 650. - Prepare the same as endive salad, No. 703. It is a healthful breakfast salad.

Dandelion Broth

No. 651. - Dandelion boiled in water is a refreshing diet drink when cold.