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Chicory, Puntarelle, Cicoria di Catalogna, Cicoria Asparago
Cichorium intybus 'Gigante di Chioggia'

Family: Asteraceae (ass-ter-AY-see-ee) (Info)
Genus: Cichorium (sik-KOR-ee-um) (Info)
Species: intybus (IN-tye-bus) (Info)
Cultivar: Gigante di Chioggia
Additional cultivar information:(Catalogna Group)

Category:

Vegetables

Height:

6-12 in. (15-30 cm)

12-18 in. (30-45 cm)

Spacing:

3-6 in. (7-15 cm)

6-9 in. (15-22 cm)

Hardiness:

Not Applicable

Sun Exposure:

Full Sun

Danger:

N/A

Bloom Color:

Unknown - Tell us

Bloom Time:

Unknown - Tell us

Foliage:

Unknown - Tell us

Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Patent Information:

Unknown - Tell us

Propagation Methods:

From seed; direct sow after last frost

Seed Collecting:

Allow seedheads to dry on plants; remove and collect seeds

Gardeners' Notes:

0
positives
1
neutral
0
negatives
RatingContent
Neutral

On Dec 21, 2005, Farmerdill from Augusta, GA (Zone 8a) wrote:

Catalogna Chicory is a variety of chicory, with serrated leaves, like those on dandelions . It is not a dandelion and many seed companies mislead you by advertising it as Italian Dandelion, not true! Its flavor hints at pepperiness like arugula in the leaves, a touch of fennel in the stalks and an underlying flavor that is a cross between chicory and endive. The shoots have the crisp, satisfying crunch of celery and used much like Asparagus. Tasty raw or cooked, cooking mellows its unusual flavor, so the shoots and leaves are most often served raw in salad, particularly a salad with a rich, powerful dressing that makes the faint bitterness seem almost sweet. It's the traditional treatment in Italy. Grown just like other Chicory varieties.