Dandelions for salads
I would like to 'officially' grow a FEW dandelions so I can harvest young leaves for inclusion in salads. I don't mind the bitter taste, but if someone knows how to select a 'sweeter' dandelion I wouldn't say no.
Will removing the flower buds prolong the production of leaves for eating?
How long will the plants remain productive? And is garden compost sufficient as a food, or would some form of manure be useful?
Is blanching recommended? Apart from taste - what are the benefits? And, are there limits to the times per week I can include the leaves in my green edibles?
Looking forward to hearing from you.