Italian Dandelion Catalogna Chicory Seeds – Non-GMO Heirloom

on crisp pale stems. These chicory seeds give a pleasantly bitter green that sweetens with cooking and adds bold flavor and texture to the garden and the kitchen. Who it's for Perfect for adventurous cooks and gardeners who love bitter Mediterranean greens for sautés and salads, and who want a vigorous, cut-and-come-again crop that keeps producing. How & when to plant Direct sow 2 to 4 weeks before your last frost for a spring crop, or in mid to late summer for a fall harvest that turns sweeter after cool nights. Sow seeds 1/4 inch deep, thin to 8 to 10 inches apart, and give full sun to part shade. It germinates in soil around 60 to 70°F and grows well in USDA zones 4 through 9. Harvest Young leaves are ready in about 40 days and full clumps in 55 to 65 days. Cut outer leaves as needed or harvest the whole rosette a couple of inches above the crown, and it will often regrow for a second cutting. Benefits & uses The assertive, slightly bitter leaves are classic sautéed with garlic and olive oil, wilted into pasta, or used raw in small amounts in mixed salads. Cooking mellows the bitterness, making it a versatile green for hearty Italian dishes. Growing guide: New to this variety? Read our full guide, How to Grow Italian Dandelion From Seed , for step by step sowing, spacing, and harvest tips.