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In Europe dandelion leaves are commonly eaten, as they were in Britain in earlier centuries. They seem to be having something of a resurgence of late – reappearing on restaurant menus around the country and adding their bitter flavour to a plethora of dishes.
Their roots can go as deep as four feet, mining the soil for nutrients, which is reflected in the nutritional richness of the leaves: high in vitamins A & C, calcium and many other micronutrients.
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