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Close in appearance to the dandelion, but not truly related. The Italian dandelion has a tangy, slightly bitter flavor; and it has jagged-edged leaves that are a deeper green and slightly larger than the dandelion. It can be cooked and also used in salads.
Refrigerate, tightly wrapped in a plastic bag, up to five days.
Wash well before using.
Calculated for: 1 cup, chopped
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