Description
This traditional variety of chicory is one of the hardiest and easiest to grow from seed anytime in the year. Leave it to heat up, or eat it as a cut-and-come-again leaf in a mixed salad bowl. Wonderfully decorative chicory with green leaves blotched red and forming an inner loose head of red and white in autumn. An ancient variety developed in the 18th century in the Castelfranco region of Northern Italy. One of the best for eating quality.
Sowing instructions:
Sow seeds indoors from February to April, or sow outdoors in midsummer, May to August 0.5 inches deep from April-July. It grows best in soils with a pH of 5.5-6.8. Seeds germinate best in soils around 16 to 18°C (60 to 65°F) Germination in 7 to 14 days.
Transplant seedlings at 3-4 leaf stage from July-August spacing them 10-14 inches apart and spacing row 18-24 inches apart.
Harvest from September- November.
Maturity: 65 days
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