Difference between revisions of "Italian dandelion"
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Revision as of 09:04, 25 March 2012
File:Italian dandelion.jpg
Italian dandelion
Although not a true dandelion, it is part of the chicory family, this green looks almost identical to its namesake. The main difference is that the jagged-edged leaves are a deeper green and slightly larger. The Italian dandelion has a tangy, slightly bitter flavor. It can be cooked as well as used in salads. Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Wash thoroughly just before using.
