Italian Dandelion #251

Italian dandelion, also known as Catalogna or chicory dandelion, is a leafy green with long, serrated, deep-green leaves and a slightly bitter flavor. Unlike common dandelions, it is not a wild weed but a cultivated variety prized in Mediterranean cuisine. Its unique appeal lies in its robust, slightly nutty taste and versatility in salads, sautés, and soups.

To grow, sow seeds in well-drained soil in full sun or partial shade, spacing them 6-8 inches apart. Water consistently to maintain tender leaves. Harvest young leaves for mild flavor or mature leaves for a more intense taste, typically 30-50 days after planting. Regular harvesting encourages new growth, and its cool-season hardiness makes it ideal for spring and fall gardens.

Sample packet 25 seeds    $0.50

Large packet   0.125 gram $1.75