When and how do I plant Italian Dandelion (Catalogna chicory) seeds?
Sow Catalogna chicory in early spring or mid to late summer for a fall crop, which is often milder in flavor. Plant seeds about 1/4 inch deep in well-worked soil; they germinate in 7 to 14 days at 60 to 70 F.
Is Italian Dandelion actually a dandelion?
No. Despite the name and the long, toothed leaves, Italian Dandelion is a leaf chicory (Catalogna type), not a true dandelion. It is grown for its upright, slightly bitter greens that are popular in Italian cooking.
How many days until Catalogna chicory is ready to harvest?
Young leaves are ready in about 30 to 45 days, and full-size bunches in roughly 50 to 65 days. Harvest younger leaves for a milder taste, since the bitterness increases as plants mature and in warm weather.
How far apart should I space the plants?
Thin plants to 8 to 10 inches apart in rows about 12 to 18 inches apart. This gives the upright rosettes room to form the tall, slender leaves this variety is known for.
How is Italian Dandelion chicory used in the kitchen?
The pleasantly bitter greens are excellent sauteed with garlic and olive oil, added to soups and pasta, or used young in mixed salads. Blanching or cooking mellows the bitterness, a hallmark of rustic Italian cuisine.
How many seeds are included and are they heirloom?
Each packet contains about 225 open-pollinated heirloom, non-GMO seeds. You can save seed from plants you allow to flower and enjoy the same variety season after season.
How do I reduce the bitterness?
Harvest younger leaves, grow it into cooler weather, and cook it with garlic and oil; blanching or sautéing tames the bitter edge.
How long do the seeds last?
Stored cool, dry, and sealed in the original packet, the seeds stay viable for a couple of years or more, with the best germination in the first year or two.
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