Dandelion
by Donna Greene
Title
Dandelion
Artist
Donna Greene
Medium
Photograph - Digital Photography
Description
Dandelions are found on all continents and have been gathered since prehistory, but the varieties cultivated for consumption are mainly native to Eurasia. A perennial plant, its leaves will grow back if the taproot is left intact. To make leaves more palatable, they are often blanched to remove bitterness. Dandelion leaves and buds have been a part of traditional Sephardic, Chinese and Korean cuisine. In the north-eastern United States, dandelion is cultivated and eaten in salad. In Crete, Greece, the leaves of a variety called Mari, Mariaki or Koproradiko are eaten by locals, either raw or boiled in salads.
Uploaded
October 2nd, 2011
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