Not a true dandelion, but with leaves that are similar in appearance, Italian dandelions are much earlier, upright growing, larger, and a deeper green. With a number of varieties originating in Italy, the leaves and flower stalks are used in salads, soups, or as a sautéed side dish.
Tender and uniform Italian dandelion, for cut-and-come-again harvest.
Beautiful red stems and midribs for vibrant contrast in salad mix.
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