The bright green leaves have a slightly bitter, tangy flavor that adds interest to salads. They can also be cooked like spinach. Though they're available until winter in some states, the best, most tender dandelion greens are found in early spring, before the plant begins to flower. Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Wash thoroughly before using.
Dandelion greens are an excellent source of vitamin A, iron and calcium.
The dough may be lightly sweetened and is usually flavored with vanilla or cardamom. These three types are generally interchangeable in recipes. Store chocolate well wrapped in a cool, dry place for up to 4 months. With a heavy knife, carefully chop into smaller pieces on a clean, dry work surface until the desired consistency is reached. Draw over the holes of a handheld grater to form delicate shreds of desired size.