Culinary aspect :
As good raw as cooked, the white dandelion can accompany your meats and fish.
Consumed in salads, it will surprise you with its fine and delicate taste, as well as its delicious crunch.
Taste aspect :
Less bitter than its distant cousin the green dandelion, it will bring you the benefits of vitamins A, C, K1, B1, B6 and E, as well as those of potassium and iron.