Dried Dandelion

Dried dandelion has a bitter, herbaceous taste. Dandelion leaves, roots, and flowers have a bitter note that is characteristic of this plant. The young leaves tend to have a milder bitterness than the more mature roots.

Chef’s Advice

Dried dandelion is used in cooking mainly to prepare infusions and herbal teas. The young leaves of dried dandelion can be used to prepare salads, giving them a slightly bitter flavor and herbaceous note.

What makes Ordine Contadino flowers and herbs special?

The flowers and herbs are hand-picked and within minutes brought to the drying rooms and placed on frames. The company practices natural drying by dehumidifying the air, without increasing the ambient temperature. The herbs, first defoliated, and dried flowers are placed in paper bags to be stored at controlled humidity and temperature. This process, combined with the chemical/physical/organic characteristics of the soil and the climatic value of the place (Temperature excursion/Solar exposure/Altitude) leads to a dried product with high concentration of essential oils and high color yield over time.

Origin

Cembra Valley – Trentino – Italy

Typology

Dried dandelion

Packaging

10 g

Nome scientifico: Taraxacum officinale

Raccolto a mano. Essiccato naturalmente a bassa temperatura.
Peso: 10 g
Modalità di conservazione: conservare in luogo fresco ed asciutto, al riparo dalla luce ed in contenitore chiuso ermeticamente.

Indirizzo e ragione sociale: Ordine Contadino Azienda agricola Nadalini Danilo Fraz. Gresta 27, Segonzano (TN) Val di Cembra – Trentino – IT