Species: C. intybus var. foliosum
Catalogna chicory (Cichorium intybus var. foliosum) is a plant that belongs to the Asteraceae family. It’s a biennial variety with an annual crop cycle; it can be grown in almost any season, although the best harvest is obtained in autumn.
The plants adapt to many types of climate but they prefer mild areas, seeing that they do not tolerate cold weather. The soil isn’t a problem, even though Catalogna chicory prefers medium textured ground, it grows in any kind of soil that allows its roots to grow to a depth of at least 15 cm - 20 cm. Irrigation is the only requirement that cannot be overlooked when growing Catalogna chicory, if you want a good quality product.
When mature the plant takes the form of a fairly compact head, made up of leaves that have a very evident stalk. Depending on the specific variety the leaves can be of various lengths (on average 40 cm) and they may or may not have a jagged edge.
The edible part of Catalogna chicory are the leaves, which are normally eaten boiled and then pan-cooked with garlic and oil. The only exception is the “Puntarelle di Galatina” variety, of which the young shoots are also eaten raw in salads.
|Scientific name||Cichorium intybus var. foliosum|
|Recommended Seeding||in the ground|
|Distance between rows||40 cm / 50 cm|
|Distance between rows||18 cm / 32 cm|
|Average growing time||85 gg / 115 gg|
|Min. Temperature (C°)||5 °c|
|Soil pH||6.00 / 7.00|
|Can be grown in pots||no|
Species: C. intybus