Dandelion Greens

Dandelion Greens (Taraxacum officinale) – 4–5 Inch Pot
Available in Jupiter, FL. at Urban Abundance.

Bitter, bold, and bursting with nutrients—Dandelion Greens are an underappreciated superfood that deserves a front-row spot in your cool-season garden. Known for their deeply toothed leaves and liver-loving benefits, these greens are edible from root to flower. A member of the Asteraceae family, dandelion is a cool-season perennial herbaceous plant—but it’s often grown as an annual for fresh greens.

Sold in 4–5 inch pots, these vigorous growers are ready to thrive in raised beds, borders, or containers and bounce back quickly after harvest.

Sunlight Needs: Full sun to partial shade. At least 4–6 hours of light supports steady growth and flavor.
Watering Needs: Moderate. Keep soil moist, especially in warm spells. Avoid letting roots sit in water.
Soil Requirements: Loose, well-drained soil rich in organic matter. Performs well in soil pH between 6.2–7.0.
Growth Habit: Rosette of lobed, deeply cut leaves. Grows 6–12 inches tall.
Harvest Timing: Begin harvesting baby leaves as early as 30 days after transplant. Larger leaves and edible flowers follow throughout the season.
Cold Tolerance: Excellent. Thrives from October through March in South Florida.
Special Features:

• Deeply nutritious: rich in iron, calcium, vitamins A, C, and K

• Excellent for fresh salads, sautés, and herbal tonics

• Entire plant is edible—leaves, roots, and flowers

• Attracts pollinators when flowering

South Florida Notes: In our region, dandelion greens are best grown from fall through early spring. They prefer consistent moisture and cool weather for the best flavor. For a milder taste, harvest younger leaves regularly. Older leaves can become more bitter but are still excellent in cooked dishes.

Next steps after purchase:

• Transplant into full sun or partial shade in rich, loose soil

• Space 6–12 inches apart depending on mature size

• Water regularly and mulch to conserve soil moisture

• Harvest baby leaves often to keep plants productive

• Let some flower to attract pollinators—or remove blooms to keep flavor mild

This is a cool-season perennial herb, though it is often treated as an annual in garden beds. Left undisturbed, it may reseed or regrow each year.