A trio of greens
I've been growing something called 'Italian dandelion' for some time. Actually, since it seems to be perennial, and has really deep roots, I can't actually dig it all out. It's quite attractive and tasty, if prepared by leaching out most of the bitter sesquiterpene lactones first! It does appear to be a selection of common dandelion, Taraxacum officinale; my plants came from seed ordered from The Cook's Garden.
There are lots of other chicories that are enjoyed in Italy and elsewhere, with a number of different species being eaten as a salad herb or vegetable.
I sowed a red-stemmed Catalogna chicory in early spring this year which has flourished. Radicchio, which has tall and heading varieties, are largely subspecies of Chicorium intybus.
Italian dandelion ~~~~~~Catalogna chicory ~~~~~~~Treviso radicchio
Here's a trio of greens to be part of dinner this evening, braised with olive oil and fresh garlic.
There are lots of other chicories that are enjoyed in Italy and elsewhere, with a number of different species being eaten as a salad herb or vegetable.
I sowed a red-stemmed Catalogna chicory in early spring this year which has flourished. Radicchio, which has tall and heading varieties, are largely subspecies of Chicorium intybus.
Italian dandelion ~~~~~~Catalogna chicory ~~~~~~~Treviso radicchio
Here's a trio of greens to be part of dinner this evening, braised with olive oil and fresh garlic.
