I know it's a weed but read that it is a good 'companion' plant for breaking up the soil & attracting earthworms.
Does anybody grow it for this reason (separate) or to put in the compost? It's good for componsting as well. Or do you just use the stray weeds that pop up?
Anna ???
To be honest, the only thing I ever do with them is try to get rid of the things. On my site they tend to be quite a pernicious weed. I compost the leaves, but dig up the roots and let them rot down separately in a bucket of water before adding to compost, or just burn them.
I just dig the things up and sling them in the daleks. They never seem to survive the experience.
I dig them then sling them on the path. Eventually they get burned.
I sow :o them and eat the blanched leaves...
I can remember doing this as a kid, eating them raw, vinegar leaves we called them I think ...
I feed them to my guinea pigs - we have started calling them guinea pig carrots as they prefer to eat the root first. I am going to try the leaves at some point and I understand the root is beneficial medically (cue Premtal)
Quote from: terrace max on December 28, 2005, 09:30:05
I sow :o them and eat the blanched leaves...
But aren't they a special variety? They grow so well here, and I did have a go at blanching the leaves of my weed ones once, but I understand there are more succulent types?
It all depends how you look at them. Now I only have a garden they are a weed but when I had six lotties(three were on a neglected site so what follows did no harm) I cultivated a huge patch of them-the leaves were blanched for salad,the petals made into wine and the roots used to make `coffee`
QuoteBut aren't they a special variety? They grow so well here, and I did have a go at blanching the leaves of my weed ones once, but I understand there are more succulent types?
Corrrrect! It's called
Pisse-en-lit (due to dandies' supposed diuretic qualities) and has huge tender leaves. I got mine from HDRA a few years ago...
Dandelion wine ... hic ;)
Talking of eating weeds - I tried bittercress in a winter salad the other day. Yum!