Native to Europe. Long, dark green toothed leaves are mildly bitter& tastes much like dandelion although it is not a true dandelion. Fresh leaves in salad are a nutrient dense bitter digestive. Leaves are tastiest in the spring & fall as the summer heat tends to make them a little bitter. They can be mixed w/other greens to minimize their strong flavor. The mature leaves can be cooked as vegetable. (80 days to maturity)