I believe dandelions reproduce by new seeding. I do a careful job of removing
all
the yellow flowers before they go to seed. Another choice is the pre-emergence
applications you can put down to prevent new seedlings from sprouting up. Do
this
early enough in Spring to catch them in time. This will also stop your grass
from
spreading, which also does so by natural re-seeding. That may be a necessary
evil, until you get the dandelions under control.

Sherwin D.

The Ranger wrote:

My "resting" garden plot has been invaded by several dozen tree-like
dandelions. Inattentive maintainance allowed this. At first I dug
the buggers up individually but the roots are 18-20" deep. Worse,
those that I have managed to dig out successfully show off-shooters
from broken or missed pieces.

I don't want to start throwing down my consumer-grade agent orange
but it's now reached epidemic proportions. My plot looks like I'm
cultivating the yellow buds for commercial distribution throughout
my neighborhood. Is there a way of ridding my garden area of these
pests without resorting to chemical purfication?

Many thanks.

The Ranger

In article ,
"The Ranger" wrote:

tuckermor wrote in message
et...
"The Ranger" wrote in message
...
My "resting" garden plot has been invaded by several dozen
tree-like
dandelions. Inattentive maintainance allowed this. At first I
dug
the buggers up individually but the roots are 18-20" deep.
Worse,
those that I have managed to dig out successfully show
off-shooters
from broken or missed pieces.

I don't want to start throwing down my consumer-grade agent
orange
but it's now reached epidemic proportions. My plot looks like
I'm
cultivating the yellow buds for commercial distribution
throughout
my neighborhood. Is there a way of ridding my garden area of
these
pests without resorting to chemical purfication?

Many thanks.

"Tree like"? Are you sure they're not sow thistles?

I'll snap a digital and post the link later today. I'm 99% certain
they're dandelions. (I have two sow thistles in another portion of
the yard.)

The Ranger
I've been eating dandelions in salads for years but, then again, what do
I know. If I don't need the space, I let them grow to improve my soil.
It's supposed to increase the aromatic quality of all herbs and, in
small quantities, helps most vegetables, according to John Jeavons.

But let's let everybody's white collar criminal explain it.

-------
Rich in nutrients, dandelions are good for the body and environment

By Martha Stewart / Special to The Detroit News

Make a face wash out of dandelion blossoms steeped in boiling water.


***For most of us, days spent picking "puffball" dandelions and blowing
on the dry, silky seeds to make a wish are long past. As adults, we're
far more likely to view these golden weeds as a problem to be eradicated
than as a source of good luck.
***But the dandelion deserves another look. As many cultures around the
world have long known, the dandelion is much more than a weed -- it's an
edible plant with uncommon nutritional and medicinal value.
***The dandelion's name comes from the French term "dent-de-lion,"
meaning "lion's tooth" -- so named for its dark-green leaves with
pointy, toothlike edges. Those bitter-tasting leaves are a staple in
French country kitchens.
***In Russia, the plant is known as "life-elixir," and its leaves are
traditionally steamed and served with sour cream and thinly sliced red
onion. Italians like the leaves chopped and sauteed with garlic and
olive oil. The English boil them and then toss them with vinegar and
salt.
***Almost every part of the dandelion can be consumed, including the
blossoms and roots. Only the dried-out puffball of seeds is inedible;
that part seems to have been created purely for fun, and of course, for
procreation.
***
Health benefits
***Since ancient times, the plant has been recognized for its medicinal
qualities. Tenth-century Arab physicians called it taraxacon, meaning "a
remedy for disorders."
***It has an especially potent effect on the solar plexus: The liver
resides in this area of the body, and one of the dandelion's main
constituents, choline, is essential to liver function.
***The stomach and gall bladder can also be strengthened by regular
consumption of dandelion.
***Bitter greens, such as dandelion and chicory, release hydrochloric
acid in the stomach, which helps with digestion. They also contain
generous amounts of vitamins C and A and calcium.
***
Environmental benefits
***Despite its reputation as a weed, the dandelion can serve a very
valuable function in the wild. The plant prefers to take root in
decalcified soil, where it sends its thick brown taproot deep to pull
minerals from below, restoring health to overused topsoil.
***Wherever you see dandelions turning a green meadow gold, the earth is
being replenished.
***Dandelions bloom in spring and fall. For this reason, they are
beloved by beekeepers: They can depend on the nectar from these blossoms
for making honey well into autumn, long after other flowers have gone.
The plants are also useful in fruit orchards, since their leaves emit a
gas that makes fruit ripen early and evenly.
***
Harvesting dandelions
***Dandelion greens can often be found among the colorful medley of
greens known as mesclun, sold at farmers' markets, natural-food stores
and the specialty-produce sections of most grocery stores. The blossoms
and roots, however, are rarely available commercially; you'll probably
need to harvest your own.
***Pick blossoms in a field that you know hasn't been treated with
chemicals; dig roots with a garden fork (also in a chemical-free area)
on a day when a recent rainfall has softened the ground.
***
Dandelion mixtures
***There are countless ways to use dandelions -- in cooking and even for
making refreshing, homemade skin treatments. Here are just a few ideas:
***Dandelion salad: Combine 2 parts mesclun greens with 1 part dandelion
greens. Add a crumbled hard-boiled egg and some lightly steamed sliced
beets. Toss with a favorite salad dressing.
***Dandelion-blossom pancakes: Combine 1/2 cup whole wheat flour, 1/2
cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and
2 tablespoons sugar. Add 1 large egg, 1 cup milk, and 2 tablespoons
melted butter. Add 1 cup dandelion blossoms and mix well.
***Pour batter in small circles onto hot, oiled griddle. Cook until
lightly browned on one side, then flip, and repeat. Serve warm with
maple syrup, yogurt or jam. Serves two people.
***Dandelion-root coffee: Use 1 teaspoon roasted dandelion root per cup,
or mix one part roasted roots with one or two parts coffee in a French
press. Add a pinch of cinnamon. Let steep for 5 minutes for a
full-bodied, healthy brew that will help to stimulate digestion without
irritating the nerves.
***Dandelion vinegar: Fill a 1-quart, wide-mouthed jar with 1 quart
loosely packed fresh dandelion leaves. Then fill jar to the top with
apple-cider vinegar. Cap, and let sit for six weeks.
***Strain through a piece of cheesecloth. Store in refrigerator, and add
to salad dressings and other preparations as desired. Keeps for up to
two years.
***Dandelion face wash: An infusion of dandelions can do wonders for the
skin. Steep 1 cup dandelion blossoms in 1 pint boiled water for an hour.
Wash face with water, and lay down with blossoms on eyes for 15 minutes.
No need to rinse.
Write to Homestyle columnist Martha Stewart in care of the New York
Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168.
Questions may also be sent to Stewart by e-mail. Her address is:
.
------
If you can pursue your War on Weeds without herbicides, the planet will
be a little better off.

I can't wait 'till spring.
- Bill

Coloribus gustibus non disputatum.

If these really are dandelions run some fence around your garden and turn a goat
loose. I keep trying to establish dandelion on my land. The goats and sheep
clean them up before they can bloom. I guess they are after the high iron
content.

On Sun, 7 Jan 2007 06:23:28 -0800, "The Ranger" wrote:

My "resting" garden plot has been invaded by several dozen tree-like
dandelions. Inattentive maintainance allowed this. At first I dug
the buggers up individually but the roots are 18-20" deep. Worse,
those that I have managed to dig out successfully show off-shooters
from broken or missed pieces.

I don't want to start throwing down my consumer-grade agent orange
but it's now reached epidemic proportions. My plot looks like I'm
cultivating the yellow buds for commercial distribution throughout
my neighborhood. Is there a way of ridding my garden area of these
pests without resorting to chemical purfication?

Many thanks.

The Ranger