(Taraxacum officinale) Perennial. A sophisticated French play on the immensely nutritious wild dandelion. Dandelion is highly nutritious and contains potent antioxidants. The potential health benefits are incredible, from weight loss to healthier cholesterol, with studies claiming dandelions’ cancer fighting abilities. Use the young leaves in salads, older leaves as boiled greens. Roots can be roasted and used in place of coffee, or lifted and forced during winter, like Belgian Endive. We’re proud to offer this European strain of a traditional old favorite!
Japanese White Dandelion
(Taraxacum albidum) Perennial. In Japan, white dandelion is held in high esteem. A white-flowered member of the dandelion family, this species, Taraxacum albidum, is specifically found growing wild in southern Japan. It is not considered an aggressive or weedy dandelion variety. Instead, it is celebrated in its native land as a useful food and medicine plant. Its delicately bitter leaves are lightly boiled into Ohitashi. The snow-white blooms are lightly battered and fried for tempura, and the long tap root is favored both for its culinary potential and its medicinal benefits. Try growing a trifecta of dandelions in pink, yellow and white for a perfectly pretty pastel presentation!
(Taraxacum pseudoroseum) Perennial. A darling little wildflower from central Asia, pink dandelion is a much less prolific relative of the common yellow dandelion. While a pink dandelion may seem unusual to American gardeners, the pastel blooms can be found growing along forest edge lines, meadows and roadsides in their native range. Leaves, roots and blooms of pink dandelion are edible; they are considered slightly less bitter than the common yellow dandelion. The 1-2 inch blooms are pink with a lemon-cream center, making them incredibly alluring to butterflies, honeybees and other pollinators.