Difference between revisions of "Italian dandelion"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Leafy and salad vegetables" to "") |
||
| Line 1: | Line 1: | ||
[[File:Italian dandelion.jpg|thumb|300px|Italian dandelion]] | [[File:Italian dandelion.jpg|thumb|300px|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. | 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. | ||
| − | |||
| − | |||
Latest revision as of 17:02, 19 April 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.
