Last year, I selected my favorite Italian Dandelion plants from our market planting. I chose them based on the level of leaf serration, the red stem and green leaf contrast, and vigour.
In fact, I’d actually been eliminating whatever I didn’t like all season long. Whatever was too green, too round leafed, or too marked by disease would get it’s growing tip cut off by the harvest knife as I made bunches for market.
By the end of the season, I was left with a bunch of plants that looked like what I thought Italian Dandelion’s should look like.
(Do note that Italian Dandelions are different from the garden weeds Taraxacum officinale. Italian Dandelions are actually Cichorium intybus – the chicory species that includes such delicious bitter greens like Radicchio.)
In the fall, we dug up the roots, trimmed the leaves, and planted them in potting soil in Rubbermaid…
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