Italian Dandelion
Italian Dandelion is not a true dandelion but a chicory grown for its elongated, mildly bitter, deeply nutritious leaves that pack as much iron as spinach and four times the vitamin A of most greens. The slightly bitter, pleasantly sharp flavor mellows beautifully when blanched or sautéed with garlic and olive oil in the Italian tradition, and the tender young leaves are outstanding raw in salads where their bold character adds complexity and nutritional richness. An underappreciated and genuinely valuable green.