Chicorium intybus Same genus, but a species apart from endive, the chicories are more colorful and cold hardy, slower growing, thicker leafed, and less curly than most endives. Can be used as a cutting green, but beautiful pigments, crunchy texture, and complex flavors don’t fully manifest until maturity. Best flavor is always in cold weather. Seeds Per Ounce: 14,000 Seeds Per Packet: 500
Catalogna Dark green toothed leaves that are often sold as “Italian dandelions” in the markets. This is really a “cutting” chicory in one of its most wildish forms, something like the “meadow salad” that gave rise to our modern diversity of chicory shapes, colors, ... pricing and more
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Early Treviso The tapered hearts of this Italian provincial chicory make the most beautiful salads you can plate. The best OP Treviso type we’ve ever grown. A very tidy and compact head of salad-sized leaves in shades of crimson and pink with bold white midrib and vein... pricing and more
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Palla Rossa This is a really good OP variety for spring planted red raddichio, making a high percentage of well-wrapped dense heads. Also works well for normal autumn production from July plantings. Way more uniformity than we’ve found in other classic OPs. pricing and more
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Sugarloaf The sweetest of all chicories, and a great introduction to the tribe for those who are uninitiated in the enjoyment of “bitters.” Looks like a husky romaine lettuce, green, with a well-wrapped heart of crunchy mild blanched leaves. Sweet enough for summer... pricing and more
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Wild Garden Chicories A diverse mix of head types, leaf shapes, and color pattern created by crossing Italian heirlooms. Over 15 years these have been selected for July-August sowing of autumn and winter crops. Reliably the most festive part of winter salad harvest in the Nort... pricing and more
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