The Cultivation and Utilization of Dandelions

Author: Wu Shihao
Publisher:
Publish Date: 2003-09-01
Features: Dandelion is not only a seasonal wild vegetable but also a traditional Chinese medicine with "antiviral, anti-infection, and anti-tumor" effects. It is also an excellent raw material for making beverages, canned foods, health teas, and cosmetics, embodying significant economic value. Currently, a global trend of development is emerging worldwide. Based on years of practical research and development experience, the author of this book has written it with theory closely linked to practice. The book introduces the significance and development prospects of dandelion cultivation, its biological characteristics, varieties, seedling cultivation, open-field cultivation, protected cultivation, and pollution-free cultivation techniques, as well as pest and disease control. Additionally, it covers the edible and medicinal benefits of dandelion, along with empirical formulas.