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Melissa’s Dandelion greens are simply the leaves of the yellow flower that grows wild in everyone's yard. The leaves range from pale green to dark green and have saw-toothed, jagged edges.
Dandelions are similar to chicory, with a slight resemblance to curly endive. The rich distinctive flavor offered by this common green is slightly bitter, but appetizing, and somewhat sharper than collard greens or spinach. The paler the leaves, the more tender the dandelion will be. Serve Melissa’s dandelions raw or cooked. Add dandelion leaves to salads at a fresh young age. Dandelions mix well with strong oils.
Dandelions should be crisp and fresh, with vibrant colored leaves. Trim leaves that are yellow, have brown spots or show other signs of decay. Place in crisper section of refrigerator for up to 5 days.
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