This bucket was planted in the autumn and stored until now in the cellar. Within a few days of bringing it up into my living room there are usable shoots. Garlic bulbil shoots are seen behind.

Nowadays, I LOVE the taste of dandelion although in my youth I found it so bitter that I couldn’t understand why anyone would want to eat it. I think the reason is a combination of giving up eating sugar and getting accustomed to eating bitter plants. In addition, nobody ate a dandelion salad alone. The following box from my book describes various methods og de-bitterizing dandelions if you want to benefit from one of the most nutritious and valuable plants on the planet but find the taste too bitter: