Chicory, Italian Dandelion (Cichorium intybus), packet of 200 seeds, organic
$3.95
Family: Aster (Asteraceae)
Biennial hardy to Zones 3-9, 80 days to harvest
(Catalogna, “Italian Dandelion Greens”) Long, dark green toothed leaves are sold as “Italian Dandelion” in upscale markets, even though they are not true dandelions. Mildly bitter, the leaves do indeed taste much like dandelion, and they tonify digestion and purify the bloodstream as bitters often do. This is an excellent choice for bunching and selling at market, or for bolstering the home salad bowl. In the fall or spring, prepare a fine seedbed and sprinkle seeds on surface and press in or barely cover with soil and press in, then keep evenly moist until germination, which is rapid. Thin plants to 6 inches apart.
200 seeds/pkt Certified Organically Grown
Out of stock
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Question
Arlene Short –
Recently found this site and enjoy your videos. Would like to grow this dandelion/ chicory. I live in rural south west Florida and hot temps are just around the corner. Will it grow here at all and should I wait till the fall when it’s cooler
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Richo Cech –
Hello Arlene,
As far as I know the Italian dandelion chicory grows like a weed. It likes the hot weather. I’ve been watching these, and I think what they do is to make a taproot in the first year and really use it in the second, so you might not get real good production until the second year. This opinion may be somewhat affected by the fact that deer eat our chicory around here. Anyhow, I do think they’re worth having and I encourage everyone to try it. Richo
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