— LEAVES, BLOSSOMS, SPROUTS & CRESSEN
Talpa Shoots
Talpa Shoots has a slight bitterness come to mind straight away but with a sweet and savoury hint. Very pleasant to the palate and satisfying to the digestion system as it is also makes you salivate.
Availability Talpa Shoots
Origin
Dandelion has been used in traditional medicine systems in Europe and North America for its potential to aid in digestion and liver health. The leaves of the Dandelion are originally green and used in French and broader European cuisine for its slightly bitter flavour and nutritional value. In French it’s called ‘Pis-en-Lit’.
How to store
Talpa Shoots are available year-round and can be stored for up to seven days in the dark at temperatures between 2-7°C.
How to use
Talpa Shoots can be used as a garnish, in salads, with fish or crustaceans. The slightly bitter flavour complements modern and traditional cuisines. Talpa Shoots can be used as a whole and are suitable for various applications.
