How to Grow Italian Dandelion

Italian dandelions come in two types – thin-bladed chicory and broader-leafed radicchio – but both botanically are known as Cichorium intybus. They are not true dandelions (Taraxacum genus), but share similarities with taraxacum plants, including rugged adaptability and a long, white taproot. Plants of both genera produce bitter but edible leaves that grow directly from the ground instead of branching from stems. The red-to-purple and cream leaves of radicchio-type Italian dandelions are particularly prized for adding color and texture to salads. Italian dandelion grows well in U.S. Department of Agriculture Plant Hardiness Zones 4 to 10.

Compost
Shovel or hand trowel
Rake
Garden hose

Instructions

- 1
  Find a sunny, moist, but well-drained location for planting. A site with rocks nearby provides the heat that Italian dandelions love.
- 2
  Prepare the soil by adding organic matter, such as compost. Turn it with a shovel, then break the clods and rake until finely textured. Don't worry amending it with fertilizer; Italian dandelions are wildflowers and thrive in weak soils.
- 3
  Sow the seeds from March to May, whenever the danger of frost is past, if you want plants to blossom in mid- to late summer. Chicory-type Italian dandelion matures in about five weeks; it can take as many as 12 weeks for the radicchio variety. Plant chicory seeds 1/8 inch deep and radicchio 1/4 to 1/2 inch deep; place a few seeds in each hole and space the holes 12 inches apart.
- 4
  Water the seedbed twice daily if you live in a semi-arid region. If your climate has more rainfall, water every other day on dry days. Use a fine spray to avoid causing the seeds to move. Continue on this schedule until the seedlings are about 2 inches high, then gradually reduce watering. Don't let the plants wilt, because stress limits growth.
- 5
  When the seedlings are about 5 inches tall and sturdy enough to handle, thin them to maintain a distance of 12 inches between plants.

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