Taraxacum hellenicum

Dahlst.

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(c) Παναγιώτης Ραφαηλίδης, some rights reserved (CC BY-NC), uploaded by Παναγιώτης Ραφαηλίδης

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(c) Σάββας Ζαφειρίου (Savvas Zafeiriou), some rights reserved (CC BY-NC)

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(c) Robert Martin, some rights reserved (CC BY)

What to Eat

Edible parts: Leaves

The leaves are eaten fresh with olives, onions and bread, or boiled.

It is a Mediterranean climate plant.

Cyprus, Mediterranean,

Countries: Albania, Bosnia & Herzegovina, Cyprus, Algeria, Egypt, Spain, France, Greece, Croatia, Israel, Italy, Lebanon, Libya, Morocco, Monaco, Montenegro, Malta, Slovenia, Syria, Tunisia, Turkey

A Mediterranean herb in the Asteraceae family.

References (2)

Della, A., et al, 2006, An ethnobotanical survey of wild edible plants of Paphos and Larnaca countryside of Cyprus. J. Ethnobiol. Ethnomed. 2:34
Rivera, D. et al, 2006, Gathered Mediterranean Food Plants - Ethnobotanical Investigations and Historical Development, in Heinrich M, Müller WE, Galli C (eds): Local Mediterranean Food Plants and Nutraceuticals. Forum Nutr. Basel, Karger, 2006, vol 59, pp 18–74