Chicory Catalogna a foglia Frastagliata - Cichorium intybus

The Wild Chicory Catalogna with Frastagliata Leaf is a variety of Italian origin with a slightly spicy taste. This vegetable plant, 30 to 60 cm (12 to 24in) tall, produces finely cut leaves, grouped in a rosette, which can be consumed raw in salads or cooked like spinach. Sowing from June to September for a harvest from September to November.

Wild Chicory is an herbaceous plant that belongs to the Asteraceae family. Its Latin name is Cichorrium intybus and it is also known as Bitter Chicory, Bitter Endive, or Capuchin's Beard.

There are several types of Chicory, and wild Chicories are the closest to the wild species that can be found in meadows and along roadsides. It is somewhat similar, both in the shape of its leaves and in its flavor, to Dandelion. Roasted, the large roots of Bitter Chicory, known as 'industrial Chicory', are cultivated to make a coffee substitute.

There are many varieties of Chicory, which exhibit a great variability in shape, color, and taste. They are more resistant to cold weather than other Chicories.

In the garden, they thrive in moderately rich soil that is rather moist but well-drained. In particularly cold regions, provide winter protection such as a cloche or a tunnel. Some varieties require forcing, which can be done in a cellar.

Wild Chicory leaves are mainly consumed raw in salads and mixed greens, but they can also be cooked in juice, au gratin, with cream, braised, or in béchamel sauce.

All Chicories have tonic, purifying, and slightly laxative properties.

Harvest: Chicories are harvested as needed and as they grow.

Storage: They can be stored for a few days in a cool place after harvest.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advised in case of drought.

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