Dandelions greens
What is it?
The dandelions greens are part of the family Asteracea, the same as the chicory, lettuce and dandelion. It provides vitamins A, C and B complex, as well as being a good source of phosphorus and iron. It helps fight free radicals and acts in the fight against degenerative diseases, in addition to premature aging. Being rich in fiber, it also helps to improve intestinal transit.
The dandelions greens are a vegetable of the leaf type, of bitter taste, originating in Mediterranean Europe.
Great for a healthy diet!
How to conserve
The dandelions greens, like most leafy greens, quickly fades, withering and yellowing after it has been harvested. Therefore, always have the product fresh for consumption.
It can be kept for up to 3 days in the refrigerator. Wash and drain well the water from the leaves and pack it in a plastic bag suitable for food or in a plastic cap.
In environment condition, the leaves should be kept in a bowl of water, and in a cool place.
How to consume
The dandelions greens can replace some vegetables such as cabbage, spinach and chicory, in the preparation of hot dishes or in salads. The leaves are sautéed in cooking oil or olive oil, and seasoned with salt, garlic and pepper to taste.
It can also be prepared with beans, rice, chickpeas, soybeans, lentils and as a filling of dumplings, pies and sandwiches.
The leaves can be eaten raw in salads, finely chopped and seasoned to taste.
Cooking recipes
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