Herb Dandelion is a hardy, open-pollinated perennial valued for bright yellow flowers, deeply toothed leaves and a substantial taproot. This packet contains 500 non-GMO, heirloom seeds. Grow it in a dedicated herb bed or suitable container for young greens, traditional culinary projects and flowers for visiting pollinators.

Bring a familiar plant into a purposeful kitchen garden. Dandelion forms a low rosette of leaves rather than upright, woody herb sprigs, giving you leafy growth to harvest close to the ground. Its cheerful yellow flowers add color to the patch, while the roots offer a different culinary project once plants have had time to establish. A managed planting makes it easier to know where your ingredients were grown and how they were cared for.

Young leaves offer a pleasantly bitter flavor that pairs well with tangy dressings or mellow cooked dishes. Imagine gathering a small basket of tender greens, chopping them on your cutting board, and finishing them in a skillet with garlic and a squeeze of lemon. Start with a small amount mixed into milder greens, then adjust to your taste. Mature foliage can taste stronger, so select tender growth when you want a gentler kitchen ingredient. Wash harvested leaves thoroughly and remove damaged portions before preparing them.

Dandelion offers more than a single harvest experience. Enjoy fresh greens in the kitchen, watch the yellow flowers brighten your herb bed, and explore traditional roasted-root preparations with mature plants. Harvesting roots removes those plants, so keep part of your patch for continued leaf production if that is your priority. Manage the planting deliberately: dandelion can self-sow freely, and removing seed heads before they disperse helps keep it where you want it.

Germination Rate: 79%. Test Date: 8/26. JSS.

Culinary Uses

• Fresh young greens: Add washed, tender leaves to salads or sandwiches in small amounts. Their bitter edge provides contrast to milder lettuce, tangy dressing or rich accompaniments.
• Sautéed greens: Chop washed leaves and cook with a little oil and preferred seasonings. Balance their bitterness with other ingredients.
• Blanched greens: Blanch and drain leaves before finishing in a pan to moderate their strong flavor. Older foliage may need longer cooking than young leaves.
• Soups and mixed dishes: Use chopped greens in cooked vegetable dishes rather than expecting the mild flavor of spinach.
• Flowers: Use properly identified, clean flowers from plants grown for culinary use. Inspect blossoms and remove insects or debris.
• Roasted roots: Clean mature roots thoroughly before drying and roasting for traditional coffee-style beverages. Follow a reliable preparation method; this is a culinary use, not a health treatment.
• Safe harvest: Use produce from appropriately grown, correctly identified plants, not unidentified roadside plants. Packet seeds are for planting, not eating.

Medicinal Uses

Dandelion has a history of traditional use in teas and other herbal preparations made from its leaves and roots. That history is separate from evidence that a preparation treats or prevents disease. This listing provides educational information only, not medical advice, and these seeds are not sold as medicine.

Home-grown leaves, roots, teas and concentrated supplements are not interchangeable preparations. Consult a qualified healthcare professional before medicinal use, particularly if pregnant, nursing, taking medication or managing a health condition. People with allergies to related plants should use caution.

Growing Directions

• Choose your space: Use a dedicated herb bed or deep container where you can monitor plants and remove seed heads. Keep the planting accessible for leaf picking.
• Sunlight: Choose full sun to partial shade, adjusting for local heat and soil moisture.
• Soil preparation: Use well-drained soil and remove competing weeds. Loose soil allows room for taproot development.
• Sowing: Press seeds gently onto a prepared seedbed and cover only lightly. Water gently so seeds are not washed into piles.
• Establishment: Keep the seedbed evenly moist without saturating it, checking regularly during warm or windy weather.
• Germination: Sprouts may appear in approximately 14 to 21 days under favorable conditions; timing varies with temperature and moisture.
• Spacing: Thin to approximately 6 to 12 inches apart, allowing room for leaf rosettes and roots.
• Watering: Maintain moisture during establishment. Check container soil regularly and avoid standing water.
• Fertilizing: Add compost as needed and follow soil-test or fertilizer-label guidance rather than feeding heavily.
• Support: No trellis or staking is normally required.
• Leaf harvesting: Pick a few young outer leaves, leaving the crown and sufficient foliage for regrowth. Rotate harvests among plants.
• Root harvesting: Allow plants to establish before digging roots, often after a longer growing period of about a year. Loosen soil carefully and clean roots thoroughly.
• Containment: Remove spent flowers before fluffy seed heads disperse to limit unwanted spread. Check nearby beds for volunteers.

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Order Dandelion Herb Seeds Today

Plant 500 heirloom seeds and grow a versatile herb for young greens, bright flowers and traditional culinary root preparations.

Important Disclaimer

• Planting seed: These seeds are for planting. Culinary references apply to harvested plant parts, not direct consumption of packet contents.
• Safe ingredients: Use correctly identified dandelion grown without treatments unsuitable for edible crops. Avoid roadside harvests and contaminated areas; wash produce thoroughly.
• Herbal information: Traditional-use information is educational, not a substitute for professional medical advice.
• Allergy awareness: Avoid if allergic to dandelion. People allergic to related daisy-family plants should seek qualified advice if uncertain.
• Growing results: Flavor, growth, harvest timing and winter survival vary with climate, soil and care. Germination test results do not guarantee identical garden performance.
• Seed storage: Store seeds cool, dry and dark, protected from heat and moisture. Keep packets labeled.
• Local guidance: Follow local seasonal planting advice and manage self-sowing.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-and-Lemon Sautéed Dandelion Greens

This savory side uses tender harvested dandelion leaves, not planting seeds. Blanching helps mellow their natural bitterness.

Servings: 2. Prep: 10 minutes. Cooking: 8–12 minutes.

Ingredients

• 8 ounces young dandelion greens
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice, or to taste
• 1/8 teaspoon salt, or to taste
• A pinch of black pepper
• A pinch of red pepper flakes, optional

Directions

1. Wash hands and rinse greens thoroughly under running water. Remove damaged leaves and tough stems. Chop leaves into manageable pieces on a clean cutting board.
2. Bring a pot of water to a boil. Add greens and blanch for 2–3 minutes, or until tender enough for your taste. Older leaves may need longer.
3. Drain well and gently press out excess water. Discard the blanching water.
4. Heat olive oil in a skillet over medium-low heat. Add garlic and optional pepper flakes; cook for about 30–60 seconds until fragrant without browning the garlic.
5. Add drained greens. Sauté for 3–5 minutes, stirring, until heated through and tender.
6. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm.

Kitchen Tip: For a gentler flavor, replace half the dandelion greens with spinach. Taste before adding extra salt or lemon.

Storage: Refrigerate leftovers in a covered container within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

Allergy Note: Contains dandelion and garlic. Avoid ingredients to which you are allergic and check any substitutions for allergens.