Catalogna Emerald Chicory Seeds | Cichorium intybus | Italian Dandelion | Heirloom | 50 Days

Catalogna Emerald Chicory Seeds – Cichorium intybus | Italian Dandelion Greens | Heirloom

Catalogna Emerald (Cichorium intybus) is a classic Italian chicory grown for its serrated, dandelion-like leaves — fast-growing, mildly bitter, and deeply rooted in Italian culinary tradition as a raw salad green and lightly cooked bitter green. Produces abundant 9–12 inch leaves in just 50 days. A cool-season crop that performs best in fall and spring — light frost sweetens the leaves, while excess heat drives bitterness and bolting. Approximately 25,000 seeds per ounce; 5g pack contains approximately 4,464 seeds. Open-pollinated heirloom, non-GMO.

Variety Details

• Botanical Name: Cichorium intybus (Italian chicory / catalogna type)
• Common Names: Italian dandelion, catalogna chicory, catalogna endive
• Type: Annual chicory — open-pollinated heirloom, non-GMO
• Leaf: Serrated, deeply cut, dandelion-like; deep green
• Flavor: Mild with a pleasant, slight bitterness; frost sweetens
• Height: 9–12 inches
• Spacing: 12 inches
• Days to maturity: 50 days
• Seeds per oz: ~25,000 | 5g pack: ~4,464 seeds

Culinary Uses

• Raw salad green: Young leaves are tender and mild — pair with lemon, olive oil, anchovies, and shaved Parmesan in Italian-style salads
• Sautéed in garlic and olive oil — the classic Roman preparation (catalogna ripassata); bitter greens wilt and mellow beautifully with heat
• Blanched and dressed with extra virgin olive oil and lemon juice as a simple contorno (Italian side dish)
• Added to pasta, risotto, and bean soups (pasta e fagioli, ribollita) for depth and bitterness
• Wilted with white beans, garlic, and chili flakes — a hearty Pugliese preparation
• Baby leaf harvest for salad mix at 20–25 days — tender, delicate, and mild
• Blanching the heads (tying outer leaves to shade the center) for a milder, sweeter heart

Planting Guide

• Early summer crop: Start seeds indoors 2 months before last spring frost, sowing ¼ inch deep. Thin seedlings to 6 inches apart. Transplant outdoors 12 inches apart, 4 weeks after starting.
• Fall crop (preferred): Direct sow in July. Water the bed, scatter seeds on the surface, and cover with ⅓ inch of soil. Thin to 12 inches in all directions when seedlings emerge.
• Winter crop: In mild-winter climates, plant approximately 2 months before the last frost date for a late-season harvest.
• Watering: Keep soil consistently moist — drought stress causes toughness and excess bitterness. Avoid wetting the leaves, which can cause rotting. Mulch to retain moisture and suppress weeds.
• Blanching: For milder, sweeter inner leaves, tie the outer leaves together to shade the center of the plant 2–3 weeks before harvest. Ensure leaves are completely dry before tying to prevent rot.

Harvesting

• Harvest individual outer leaves for baby greens as soon as they reach a good size — typically 20–25 days for baby leaves, 50 days for full heads.
• Cut-and-come-again production: removing outer leaves encourages continued growth from the center.
• Flavor is best after light frost — cold concentrates natural sugars and softens bitterness.

Seed Saving

• Chicory must be overwintered to produce seed.
• In areas with severe winters: cut the plant down to 2 inches, dig the roots, and store in damp sand at 33–40°F until spring. Replant after last frost.
• In mild-winter climates: overwinter in place under a thick layer of mulch.
• Allow the plant to flower and set seed. When seed heads are dry and seeds feel firm, spread on a surface to dry for at least 10 days.
• Shell by placing seed heads in a bag and applying pressure with a weight. Store in a cool, dry location — viability up to 8 years.