Taraxacum pseudoroseum. Pink Dandelion is similar to the common dandelion in almost all regards except for its elegant pale pink petals that surround a familiar lemon coloured centre. The leaves are not as bitter as the common dandelion, but are produced in a similar rosette above a well-formed taproot, beneath flower stems that grow to 30cm (12″) tall in fertile soil. This striking cousin of the well-known wildflower is thought to be native to the Caucasus region of central Europe. This perennial is hardy in Zones 3 to 8, and is useful as a low-maintenance bedding plant. Care should be taken to deadhead spent flowers to reduce its spread. These appear from mid-spring to autumn. Perennial.
Timing: Direct sow from early March to early September. Optimal soil temperature for germination: 10-25°C (50-75°F). Seeds take 14-21 days to germinate. The flowering process begins 56 to 105 from sowing, and continues for the life of the plant.
Starting: Sow short rows every two weeks for a constant supply. Be careful not to plant more than you can use, as the flowers need to be controlled. Press seeds lightly into the soil’s surface and keep the seeded area moist until germination. Do not bury the seeds, as light helps to break dormancy. Thin seedlings to 15cm (6″) apart for full sized crowns. If you intend to harvest as baby greens, they can be planted 5cm (3″) apart.
Growing: Dandelions are perennial, so in theory, they can produce over a very long time. Preventing the flowers from going to seed is essential for obvious reasons — uncontrolled growth can result in them spreading as noxious weeds. For the best leaves, grow in rich, fertile soil with good drainage. A well cultivated dandelion plant is actually quite luxurious and attractive.
Harvest: The youngest leaves have the mildest flavour and tender texture. Mature leaves need to be blanched or stir-fried. Bitterness in the leaves can be reduced by growing them in partial shade, or by placing a plastic or cardboard disc over the rosettes for a week prior to harvest. This is how some growers harvest endive, a close relative of the dandelion. For beer and wine making, harvest the flowers as soon as they open. Pull up whole plants at the end of the season and dry their roots for use as tea or dye.
Approx. 20 seeds
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