How to Grow Italian Dandelion From Seed

Is Italian dandelion the same as the dandelion in my lawn?

No. "Italian dandelion" is really Catalogna chicory (Cichorium intybus), a cultivated leafy green. It just looks similar, with long, deeply toothed, dandelion-like leaves. It grows as an upright bunch rather than a flat lawn rosette, and it is bred for tender, flavorful eating greens.

How do I make Italian dandelion less bitter?

The pleasant bitterness mellows a lot with cooking. Harvest leaves young for milder salads, or blanch and saute mature leaves with garlic and olive oil. Cool weather also keeps the flavor sweeter, so spring and fall crops taste less sharp than those grown in summer heat.

When should I sow Italian dandelion?

It is a cool-season green, so direct sow in early spring as soon as the soil can be worked, and again in late summer for a fall crop. Cool temperatures give the best texture and flavor. In hot climates, avoid mid-summer sowing, since heat can turn the leaves tougher and more bitter.

Can I harvest Italian dandelion more than once?

Yes. It is a cut-and-come-again green. Snip the outer leaves an inch or two above the crown and the plant will keep pushing new growth for repeated harvests. This makes a single sowing productive over many weeks through the cool season.