Dandelion for Salads.

Otago Witness, Issue 1920, 4 December 1890, Page 5

Dandelion for Salads.

At this Beason of the year many substitute the leaves of the dandelion for those of the ohioory, bb they are more delicate in flavour. To have the dandelion in perfection, however, it must be forced a little. Covering it over simply will blanch it nicely, yet it will not be so tender and delioately flavoured aa that {produced in » brisk temperature. Large crowns in tbe open quarters may be covered with seakale pots and a, mixture of stable manure and leaves. The bitterness in the leaves of the dandelion acd ohicory is the only objection .that can be urged against their presence in the salad ; but, provided the roots are strong, and started in a rather brisk beat, the leaves will possess no more bitterness than can be readily counteracted by the pungency of the small Balading. To have dandelion in perfection it must be cultivated. Sow the seed in drills 15in apart, and thin the plants to 4in or 6in apart in the rows. They are all lifted in the winter, and the largeat are selected for forcing, and the others are planted in clumps of five roots each, the clumps being 3ft apart each, and in the winter following they have seakale pote put over them, and afterwaids have a covering of fermenting materials, according to their requirements. These out-door clumps will last several years, but in practice it is found better to destroy them after the second season ; and to maintain a continuous supply a few fresh ones should be formed every second year. The flowers must be removed as Boon as they can be Been, or the garden will speedily be full of weeds. ,