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lion’s milk seeds

Buy Lion’s Milk seeds

The Lion’s Milk strain is a hybrid strain both sativa as indica with THC levels around 19%. This strain has approximately 1% CBD. Lion’s Milk is geneticly corresponding with Appalachia and Pure Kush and the proportions are 60% indica and 40% sativa. Lion’s Milk will grow into a fine marijuana plant with a great yield. Growing Lion’s Milk seeds is fun and with the right info anyone can cultivate this cannabis plant, it has an average flowering time of 63 days.

Lion’s Milk specifications

Buy Lion’s Milk seeds online with Seedsbay. Here you will find detailed information on the Lion’s Milk cannabis seeds, from specifications and reviews to flavors and effects. We have listed every seedshop where you can buy Lion’s Milk seeds along their offers. Compare prices on Lion’s Milk seeds and get the best deal for yourself!

About Lion’s Milk seeds

Read the Lion’s Milk seed specifications in the table below. The values may vary between the different seedbanks where you can buy Lion’s Milk seeds.

Lion’s milk seeds

The dandelion’s place in the public imagination over so many centuries has resulted in some quite descriptive colloquial names. Its common name famously comes from the French dent de lion (lion’s tooth). The English called it lion’s tooth, but also milk-witch, puffball, blow-ball, Irish daisy, canker-wort, yellow gowan, swine’s-snout, white endive, monk’s-head and priest’s-crown. The plant has well documented diuretic properties, thus the folk name piss-a-bed, and the French pissenlit. In the north of Italy it is sometimes called pisacan (literally “dog pisses”), since the plant is often seen growing out of sidewalks.

Dandelions are particularly generous producers of nectar, which makes them highly attractive to honeybees and many other pollinators. The nectary is located at the very base of each floret, so bees need to stretch the plants’ floral structures apart to access the energy-rich nectar. In the process, bees become liberally coated in pollen, which they carry on to the next flower head.

It’s not surprising that the densely packed group of florets, each producing a single seed, results in the familiar dandelion seed head. These can contain up to 172 seeds, but the plant blooms repeatedly through summer, and each plant can produce as many as 5,000 seeds in a single year. A dandelion seed is the plant’s mature fruit, known as a cypsela to botanists, and its parachute-like structure is known as a pappus. The pappus develops as the calyx of each floret dries and matures, so it serves two important roles for the plant.

How to Grow Dandelions:

The much maligned dandelion actually has a lot to offer. It has been vilified in our culture as the invader of lawn spaces, thrusting its dazzling yellow colour into an otherwise tranquil field of green. Homeowners pour millions of gallons of weed control chemicals into their lawns each year in a vain attempt to vanquish this foe. So what is it about dandelions that most homeowners hate so much?

The dandelion is thought to have originated in Europe and Asia, but it is a common weed in most temperate parts of the world. Of its medicinal qualities, the English physician Culpeper wrote:

It is of an opening and cleansing quality, and therefore very effectual for the obstructions of the liver, gall and spleen, and the diseases that arise from them, as the jaundice, and hypochondriac; it openeth the passages of the urine both in young and old; powerfully cleanseth imposthumes and inward ulcers in the urinary passages, and by its drying and temperate quality doth afterwards heal them; for which purpose the decoction of the roots or leaves in white whine, or the leaves chopped as pot-herbs, with a few alisanders, and boiled in their broth, are very effectual. And whoever is drawing towards a consumption, or an evil disposition of the whole body, called cachexia, by the use hereof for some time together, shall find a wonderful help. It helpeth also to procure rest and sleep to bodies distempered by the heat of ague-fits, or otherwise. The distilled water is effectual to drink in pestilential fevers, and to wash the sores.


Dandelions belong to the Aster family, Asteraceae. Like all members of this family, their flowers are actually composites, made up of hundreds of individual florets. Each floret has both male and female parts – the stamen produces pollen, and the stigma receives pollen in order to fertilize the ovary and produce a single seed. The florets open in a ring around the outside of the flower head. As they are fertilized the stigmas curl up, and the pistils fold backward, providing room for new sets of florets to open from the centre. The photo above shows a newly opened flower head, with many unopened florets clustered at the centre, waiting their turn.

All parts of the dandelion plant are edible, and some are highly nutritious. It is closely related to the chicory family, and its leaves have an endive-like bitterness. Early spring growth is probably the most palatable, and the flower petals can be pulled and scattered over salads. The leaves are a rich source of iron and vitamins A, B1, B2, and C, with more calcium and iron than spinach. They can be eaten cooked or raw, in soups, salads, or smoothies. Dandelion flowers can be used to make wine and jam – and dye for textiles. Its roots can be dried and crushed and used (like those of chicory) as a caffeine-free coffee substitute. The milky latex that emerges when its leaves or stem are cut has been used as a mosquito repellent, and was contemplated as a source for tire manufacturing during the Second World War.