Looks like foliar thrips? (judging by the damage and black poop all over the leaves.) They can be quite damaging. I'm not sure what will work for them and help keep the plant still edible. You can try neem oil and coating all of the leaves. You'll have to wash it off before harvest though. Systemic pesticides might help, but you won't be able to eat the leaves safely. In the short term you can try submerging the plant in water or neem oil/ water, but again, this might either kill it or render it less edible. You might be better off tossing and restarting fresh if growing for edible plants. Personally, I am amazed people buy seeds and cultivate this plant. When I see those seed packets in the garden centers, I always wonder if such varieties are different in some way than the thousands I see growing wild in our area. Are they hybridized to taste better? Do they bolt at a slower rate? Are they less likely to self propagate/ take over a garden? Just wondering what makes it worth buying such seeds vs, harvesting some wild dandelion seeds from outside and growing those. Just curiosity.

Correction to my earlier post.....above should read ......."secret techniques used in making a WHITE seafood jambalaya"......not brown. FYI....A brown jambalaya's flavor comes from the deep browning of the onions and the meats. A white jambalaya's flavor comes from the toasting of the rice and the delicate flavors of the seafood. A red jambalaya's flavor comes from the browning of the tomatoes, the added herbs/spices , and the seafood. Sherry, When making a WHITE shrimp jambalaya I usually brown ordinary rice to a light golden color to get the flavor that I am seeking. I have also experimented with toasting rice sprayed with Pam in a skillet and find it works OK. I also will use the aromatic type rice in making the white jambalaya. My favorite is Jasmine or Popcorn rice. I never brown my rice to serve as a side dish. Just for added information: I add a bit of butter or oil to the pot when cooking a pot of rice that is almost filled to the top. I do this to help break the starch froth that forms and can overflow the pot. A bit of butter helps prevent the spillover onto the burner and adds a good additional flavor component. For a whiter cooked rice product add just a tad of vinegar.....I like to use a bit of rice wine vinegar. It has the right acidity and a bit of sweetness that I like. Dan

DH & I spent 6 years together only on weekends. We had an apartment in NY where he stayed during the week & I stayed in Mystic. Only sometimes would I spend a couple weeks in NY. I cooked in Mystic & froze individual servings of entrees, sides, desserts, & snacks. DH would transport via our huge boat ice chest every week. I cooked for us both on the weekends. I, OTOH, had the same opportunity to eat great POOF'd meals but rather just grabbed a carton of yogurt, a spoonful of peanut butter, or a slice of cheese & piece of fruit calling it "dinner". I didn't follow a schedule...usually ate when I realized I'd had nothing for the day. I didn't care enough about eating to even bother getting something from the freezer & walking it to the nuker. Just didn't have an appetite. But I loved cooking to fill the freezer for DH. He ate very well. I love cooking more than I love eating. Now, he's retired & we're both in Mystic. Suddenly, I'm ravenous! Now granted, the steroids I have to take now have something to do with it but it's a lot more...it's having DH here to share a meal. There's no doubt in my mind that if I were permanently alone I wouldn't bother with much cooking. I enjoy good food but (pre-spinal injury/stroke) I'd likely be involved with my piano, gardening, or painting/drawing & just never think much about eating. When I'm deeply involved in something food doesn't occur to me. DH, OTOH, wants 3 meals/day & gets grouchy if he misses one. :) Bottom line, I enjoy cooking for others but would rarely (if ever) do much for just myself. Another thing, after I've prepared a huge family holiday meal I then don't want to eat. I either don't eat at all or just pick at a small plate. Then, hours later I'll fix myself leftovers (love leftovers!). When the kids were all home it was frequently the same thing. After fixing a big family dinner I didn't want to eat. So, I'd fix something light, or leftovers again, after the kids were down. After cooking a big meal I'm just not hungry anymore. I could definitely work as a chef & not gain a single pound. Being around all that food...I'd never be hungry. /tricia

Thanks! I saw this and had to try it right away...AWESOME RECIPE...DEEEELISCIOUS! I added garlic paste to the mix..couldn't help it..love garlic in everything!