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Aster
Dandelion
Culinary dandelion produces tender greens in deep, well-drained loam with compost and steady moisture. It needs only modest fertility; remove flower stalks before seed ripens to keep this persistent perennial from spreading.
- Sun
- Full sun to part shade
- Water
- Even moisture for tender leaves
- Spacing
- 12 in
- First harvest
- 50–90 days
Tips
- Sow verified culinary seed shallowly and thin seedlings so each rosette has room.
- Water consistently for tender leaves and avoid high-nitrogen feeding in already fertile soil.
- Remove developing seed heads and watch rosettes for slugs.
- Harvest young outer leaves before they become tough and very bitter.
- Never harvest from sprayed lawns, roadsides, floodwater or contaminated soil; avoid if allergic to related asters.
Wild foraging safety
This plant is often found growing wild. Never eat a wild plant unless its identity has been confirmed by a qualified local expert, and never rely on a single source — including this app, photos, or AI tools — to identify it. Many edible plants have toxic look-alikes, and some parts or preparation stages may be unsafe. When in doubt, don't eat it.
Good companions
Lettuce
Keep apart from
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