Red Stemmed Dandelion
Cichorium Intybus

days to maturity: 35 baby, 56 full
plant spacing: 1 per square foot
sunlight requirements: 4-14 hours
look out for: old bitter leaves
harvest notes: harvest cut and come again style or outer leaves only
seasons: fall, winter, spring, summer
annual

Cultivated dandelion greens like this one are less bitter than the wild ones, but in both cases nibble on a leaf to ascertain it’s bitterness and gage how much to include in your dish. In Italy and Greece where dandelion is used as a staple green it is blanched in boiling water, then removed then blanched again to remove excess bitterness before tossing with lots of garlic, lemon and good olive oil. The bittersweet root is typically used as a coffee substitute and in herbal tonics. Large mature leaves are more bitter than young tender ones, so harvest small and young leaves often for best flavor. We grow dandelion in clumps of plants and encourage people to harvest “cut and come again” style which just means grab all of the leaves and cut them in a big bunch one inch above the base of the plant, and they will all slowly grow back so you can do it again and again. A must have for an authentic mediterranean style kitchen garden!