Matures in 85 Days

This heirloom Italian red chicory thrives in cool temperatures and is best planted as a fall crop where summers are warm. The softball-sized heads have heart-shaped, wine-red leaves with prominent white veins. The bitter/spicy flavor mellows when grilled or braised.

SOWING:

For spring harvest: start seeds indoors 6 to 8 weeks before last frost date, to be planted outside four weeks before last expected frost.
For fall harvest: plant seed directly in garden in late July. Lightly cover seed 1/4 inch deep. Keep evenly moist.
THINNING:
When seedlings are 3 inches tall, transplant outside or thin to 8 to 10 inches apart in all directions.

GERMINATION:
10 to 14 days.

REMARKS:
Some plants will form loose-leaved heads. Allow these plants to continue growing and harvest leaves as needed. Deep red color develops after plants are touched by frost, which enhances flavor.