Chicory, Italian Dandelion, Radicchio, Succory, Witloof 'Barba di Cappuccino'

Cichorium intybus

Family: Asteraceae (ass-ter-AY-see-ee) (Info)
Genus: Cichorium (sik-KOR-ee-um) (Info)
Species: intybus (IN-tye-bus) (Info)
Cultivar: Barba di Cappuccino



Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Unknown - Tell us

Where to Grow:

Unknown - Tell us


6-12 in. (15-30 cm)


6-9 in. (15-22 cm)

9-12 in. (22-30 cm)


Not Applicable

Sun Exposure:

Full Sun



Bloom Color:

Unknown - Tell us

Bloom Time:

Unknown - Tell us


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 pods to dry on plant; break open to collect seeds


This plant has been said to grow in the following regions:

Chimacum, Washington

Gardeners' Notes:


On Apr 28, 2008, turektaylor from Elizabeth City, NC (Zone 8a) wrote:

Agretti / Roscano / Barba di Frate Also called Roscano or Barba di Frate (Salsola Soda), this is very popular in Italy and has become the latest in vegetable in fancy Italian restaurants. it matures in 50 or so days. they are about 12 inches wide, 24 inch tall bush that look like a huge chive and they are used mainly in Rome and Umbria. Really good with fish and seafood, it is a mild flavoured green which is a little bit bitter, a bit sourish, but a lot wonderful !!

You can just braise them in some olive oil w/ garlic and serve as a side dish. Can also boil them and dress with some olive oil. Plant as soon as the ground can be worked. Sow and cover with 1/2 inch soil. Space seeds 4-6 inches apart. Thin to one plant 8-12 inches apart in row or raised bed. Germination time: ... read more


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

Harvest Moon, offers this description: "Heirloom Named after the Cappuccino monks who grew it, it is also called "Monks Beard". Long thin stems which are white on the bottom and green above. Green leaves with serrated edges. Long, thick & juicy stems. It is considered to be one of the more rare and highly sought after of the leaf/cutting chicories for salads and garnishing various dishes where gourmet greens are required."