Wake up your taste buds with bold, bitter greens!
Also known as Italian Dandelion, Chicory Catalogna is the leafy green that brings a robust Mediterranean flair to your garden. With jagged, deep green leaves and a pleasantly bitter bite, it’s perfect for spring detox dishes and rustic Italian cooking. This is the green that says, “I’ve got flavor—and I’m proud of it!”
Variety: Catalogna Chicory (Cichorium intybus)
Growth Habit: Cool-season biennial (grown as annual)
Height: 12–18 inches
Flavor Profile: Bitter, earthy, and bold
Color: Deep green, serrated leaves
Planting Conditions: Direct sow in full sun; fertile, well-drained soil preferred
Harvest Timeline: 40–60 days to harvest
Uses: Salads, sautés, spring detox recipes
Fun Fact: Chicory roots are often roasted and brewed as a coffee substitute—especially popular in Europe and the southern U.S.!
Catalogna chicory is a flavor-forward green that adds depth to your dishes. Toss it raw with citrus and olive oil for a zesty salad, or sauté it with garlic for a rustic side that pairs beautifully with grilled meats and pasta. Its bitterness is invigorating—like a splash of cold water on a warm day—and perfect for adventurous eaters and health-conscious cooks.
To Full Size
🌞 Choose a Sunny Spot: Full sun helps develop strong flavor and sturdy leaves.
🌱 Sow the Seeds: Plant ¼ inch deep, spacing 6–8 inches apart.
💧 Water Consistently: Keep soil moist but not soggy—chicory likes it steady.
🌾 Thin and Maintain: Thin to 8–10 inches apart for lush, leafy growth.
✂️ Harvest: Pick young leaves for a milder taste or let them mature for bold flavor in cooked dishes.
