Dandelion and burdock seeds can be grown side by side in any fertile soil with a light shade.
If sown outside the best time is from April on-wards.
Sow the seeds in rows about 1ft apart and then thinned to about 9inches.
They can be started in the greenhouse or sunny warm window in seed trays or pots and thinned out when the first true leaves appear.
If grown in pots they need to be very tall as it's the roots that need to develop and can reach over 1ft.
In ideal conditions and if started under glass the roots should be ready for harvest in 3-4 months.
Any cold weather will slow the growth which can stop until the weather warms up again.
Keep well watered in dry weather and the occasional feed of tomato feed will encourage growth.
Dandelion and burdock recipe:
Dandelion and burdock beer:
1 lb Young nettle tips (best to wear gloves when harvesting)
4 oz. Fresh dandelion leaves
4 oz. Fresh burdock root, sliced
1/2 oz. Ginger root, slightly crushed
2 Lemons
1 gallon water
1 lb brown sugar
1 oz. Cream of tartar
1 portion of brewers beer yeast (see manufacturer's instructions for recommended amount)
Preparation:
1. Put the nettles, dandelion leaves, burdock, ginger and thinly grated rinds of the lemons into a large brewing pan or container which holds at least 1gallon. Add the water.
2. Bring to the boil and simmer slowly for half hour.
3. Add the juice from the lemons, 1 lb of sugar and the cream of tartar into a large sterile bucket or fermentation vessel and pour in the liquid thru a strainer, pressing down well on the nettles, burdock and dandelions.
4. Stir well until all the sugar is dissolved.
5. Leave until it has cooled to room temperature.
6. Sprinkle the yeast onto the cooled mixture.
7. Cover the beer and leave in a warm place for three days to ferment.
8. Gently pour the beer into clean sterile bottles, avoid the sediment in the bottom of the container.
9. Leave the bottles to clear for about a week.
Drink and enjoy!