Italian Dandelion

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Fast growing, upright, dark green notched leaves stand in thick bunches. Cut the plant at any height and it will re-grow again.

Also known as Catalogna, this is not a dandelion, but a chicory. Steamed like spinach, they have a pleasant flavour. Raw, they add a mild bitterness to a salad. May bolt mid-summer from spring planting. Italian dandelion is quite cold hardy and suitable for winter growing. If allowed to bloom, it sends up tall stalks of attractive, edible blue flowers that produce seeds that are easy to harvest and save for next season. This chicory is much beloved by Italian gardeners and chefs alike.

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• Amazing flavour
• Fast growing notched leaves
• Cold hardy
• Open pollinated seeds
• Matures in 65 days

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