Growing Guides

Italian Dandelion

Italian Dandelion (Catalogna chicory) is a cool-season leafy green known for deeply cut leaves, crisp texture, and a pleasant bitter-peppery flavor. It is popular in Mediterranean cooking and can be used fresh in salads or cooked in sautés, soups, and pasta dishes.
This crop is hardy, grows quickly in mild weather, and performs well in spring and fall gardens. Young leaves are milder, while mature leaves develop a stronger classic chicory bite.
Italian Dandelion is an excellent choice for home growers who want nutrient-rich greens and repeat harvests through the cool part of the season.

How to grow Italian Dandelion from seeds:

• Sowing: Direct sow as soon as soil can be worked in spring, or sow in late summer for fall harvest. Plant seeds about 1/8" deep, 1" apart, in rows 12-18" apart. Keep soil consistently moist for even germination.
• Plant Spacing: Thin plants to 6-8" apart for full-size bunches.
• Growing of Italian Dandelion: Best grown in cool weather (around 60-65°F). High heat can reduce germination and increase bitterness. Water regularly, mulch lightly to preserve moisture, and keep beds weed-free.
• Italian Dandelion Soil Requirements: Fertile, well-drained soil with steady moisture.
• Italian Dandelion Seeds Days to Germination: Usually 7-14 days in cool, moist soil.
• Light Preference of Italian Dandelion: Full Sun to partial shade.
• Life Cycle of Italian Dandelion: Biennial, typically grown as an annual leafy crop.
• How and When to Harvest Italian Dandelion: Begin cutting baby leaves early for mild flavor, or harvest larger leaves/bunches before plants become overly mature. For best quality, harvest when leaves are tender and under about 10" tall.
• Italian Dandelion Days to Maturity: About 45-60 days from direct seeding (variety and temperature dependent).
• Italian Dandelion Seed Saving: Allow selected plants to bolt and flower in the second season. Harvest seed heads when dry, clean seeds, and store in a cool, dry place in labeled packets.

FAST FACTS:

• Common Names: Italian Dandelion, Catalogna, Cicoria, Puntarelle (regional type)
• Latin Name: Cichorium intybus
• Species Origin: Mediterranean region (widely cultivated in Italy)
• Type: Open Pollinated, Heirloom-Style, Cool Season Green
• Life Cycle: Biennial (grown as annual for leaves)
• USDA Zones: Commonly grown in 3-10 (best as spring/fall crop)
• Seeds per Ounce: Approximately 18,000-22,000
• Sunlight: Full Sun to Partial Shade
• Height: 12-24 Inches (depending on stage and variety)
• Color: Deep Green Leaves, Pale to White Ribs
• Uses: Fresh salads, sautéing, braising, soups, Mediterranean dishes