Italian dandelion
Revision as of 07:25, 23 March 2011 by Game widow (talk)
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.
