Dandelion can be harvested several times a year.

Dandelion is harvested seven or eight times a year. Dandelion can be used as food by picking large leaves outside in batches, or cutting leaves except heart-shaped leaves with a sickle every 30 days 1 time. When harvesting, you can use a sickle or a knife to pick and cut, and cut the knife parallel to the surface at 1 ~ 2 cm, leaving underground roots to grow new buds.

First, pick the big plants and harvest them, leaving the small and medium plants to continue to grow. You can also cut the whole plant at one time and put it on the market. Generally, 2000 ~ 2500 Jin can be harvested once per mu of land. After the whole plant of Taraxacum mongolicum is cut off, the root is damaged and white pulp flows out, so it is not suitable to water it within 10 days to prevent the root from rotting.

When dandelion is used as a Chinese herbal medicine, the whole grass with roots can be dug out in late autumn, dried in the mud and used as medicine.

Extended data:

Select seeds

Dandelion is a perennial plant. In the wild, biennial plants can blossom and bear seeds. In early summer, the number of flowering and fruiting seeds increases with the growth years. Some plants open more than 20, and excellent varieties can open more than 20. After flowering, the seeds will mature in 13 ~ 15 days.

The shell of the disk changes from green to yellow-green, and the seeds can be harvested from ivory to brown. Don't wait for the disc to crack before harvesting, otherwise the seeds will easily fly away and lose a lot.

Generally, the number of seeds per flower head is above 100. The 1000-grain weight of Taraxacum macrophyllum seeds is about 2g, and that of Taraxacum microphyllum seeds is about 0.8 ~1.2g..