Italian Dandelion green ... ie, a chicory bred for its leaves ... NOT the same species as the weed we know and love, but named for the similarity of the leaf shape between the two. For those fond of their bitter greens, this is a keeper! Excellent in salads especially when paired with something fatty (avocado, goat cheese, olive oil) and something piquant (cracked red pepper, dried cranberries, etc.). And, unlike lettuce, dandelion greens are 'cut and come again' all season long. You'll be able to harvest into late fall.