| dandelion |
any of several herbs of the genus Taraxacum having long tap roots and deeply notched leaves and bright yellow flowers followed by fluffy seed balls
출처: wordnet.princeton.edu/perl/webwn
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| dandelion |
Generally considered a weed and because of it's deeply notched leaves is sometimes know as Lion's Tooth. Some varieties are cultivated, and the young tender leaves are used in salads or cooked like spinach. The roots were once used medicinally, and for making dandelion tea.
출처: www.tedcancook.com/terms1.htm
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| dandelion |
Wild and cultivated leaves used in salads.
출처: thefoody.com/glossary/glossaryd.html
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| dandelion |
A strong-tasting green that is among the most vitamin-packed foods on the planet; when young it's relatively mild, but when it matures, it's the most bitter of all greens.
출처: www.recipestogo.com/glossary/glossaryD.html
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| dandelion |
(Taraxacum officinale) rich in minerals & vitamins A, B, C & D. Naturally high in sodium & potassium.
출처: www.4equinetherapy.com/alfglossary.htm
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