How to Grow Catalonia
Wikimedia Commons
Catalonia
Cichorium intybus var. foliosum
vegetableCatalonia is a leafy green vegetable belonging to the chicory family, known for its slightly bitter taste and tender leaves. It resembles a cross between radicchio and endive, with deeply lobed, feathery foliage that becomes increasingly tender when blanched or grown in cooler conditions. The plant produces elongated rosettes of finely serrated leaves that are prized in Mediterranean cuisine.
When should you plant Catalonia in your zone?
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Example Catalonia timeline · Pittsburgh, PA (Zone 6b)
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Plant Catalonia
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Catalonia
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Catalonia dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; performs best as a cool-season crop in spring and fall
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Get my Catalonia timeline →Growth Stages
Seedling
2-3 weeksTiny seed leaves emerge as cotyledons; first true leaves appear within 7-10 days with characteristic chicory shape.
Keep soil consistently moist. Provide bright light if indoors. Thin seedlings to 2-3 inches apart when first true leaves appear.
Vegetative Growth
4-6 weeksPlant develops rosette of deeply lobed, feathery leaves; foliage expands outward and upward. Leaves become increasingly frilly and delicate.
Maintain consistent watering and moderate nitrogen fertilization. Mulch around plants to retain moisture and keep roots cool. Remove any flower stalks that appear early.
Leaf Development
3-4 weeksRosette matures with dense cluster of tender leaves in various shades of green, potentially with white or yellow blanched centers depending on growing conditions.
For blanching, cover the center of the plant with newspaper or use specialized blanching cones 2-3 weeks before harvest to whiten and soften inner leaves. Continue regular watering.
Pre-Harvest Maturity
1-2 weeksRosette reaches 10-12 inches in diameter with full leaf development. Plants may begin to bolt if exposed to sustained heat or long days.
Monitor daily for readiness to harvest. If heat arrives, harvest immediately as plant quality declines quickly. Provide afternoon shade in hot climates.
Harvest Ready
Optimal for 1-2 weeks; quality declines if overripeOuter leaves tender but still firm; inner blanched leaves (if blanched) are pale yellow-white and very tender. Plant is at peak flavor and texture.
Harvest in the morning when leaves are crisp and hydrated. Cut entire rosette at soil level or remove outer leaves selectively for extended harvest.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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and
(Limax maximus, Cornu aspersum)
Hand-pick in early morning or evening; use beer traps; copper tape barriers; encourage natural predators like ground beetles
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Spray with strong water stream; insecticidal soap; neem oil; introduce ladybugs and lacewings
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Use floating row covers on young plants; neem oil spray; spinosad for severe infestations
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Hand-pick; Bacillus thuringiensis (BT) spray; row covers to exclude moths
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Improve air circulation; reduce leaf wetness; sulfur dust or baking soda spray (1 tbsp baking soda + 1 tbsp oil per gallon water)
Uses
Salads and Fresh Greens
CulinaryCatalonia's tender, slightly bitter leaves are excellent raw in mixed green salads, where their delicate texture and complex flavor complement vinaigrettes. Blanched inner leaves are particularly prized for their mild, nutty taste and pale appearance. [source]
Cooked Greens and Sautés
CulinaryThe plant can be lightly sautéed with garlic and olive oil, braised, or added to soups and pasta dishes where its slight bitterness mellows with heat. Popular in Italian cuisine as part of traditional 'puntarelle' preparations. [source]
Digestive and Liver Support
MedicinalLike other chicory varieties, Catalonia contains inulin and compounds that support digestive health and may promote liver function. Traditionally used in herbal medicine to stimulate appetite and aid digestion. [source]
Food Preservation
HouseholdCatalonia can be blanched and frozen for winter use, or pickled whole or in pieces. Its structure holds up reasonably well to preservation methods compared to more delicate greens. [source]
Pollinator Support
WildlifeIf allowed to bolt, Catalonia produces small blue-purple flowers that attract bees and beneficial insects. A small section left unharvested can support local pollinator populations. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when the rosette reaches 10-12 inches in diameter, approximately 60-80 days after transplanting. Cut the entire plant at soil level in the morning for maximum crispness, or remove outer leaves selectively for continuous harvest. Catalonia has a narrow harvest window; pick promptly before bolting occurs, which accelerates bitterness and reduces tenderness. For spring planting, harvest before consistent heat arrives. Fall crops often have superior flavor and texture due to cooler conditions.
Fun Facts
- 🌱 Catalonia is sometimes called 'Puntarelle' when the inner leaves are blanched and curl into distinctive ribbon-like shapes, creating an edible presentation prized in Roman cuisine for over 2,000 years.
- 🌱 The name 'Catalonia' reflects the plant's popularity in the Catalonia region of Spain, though it's equally beloved in Italy and is sometimes marketed as an Italian specialty green.
- 🌱 Unlike many chicory varieties that are typically grown for a single harvest, Catalonia can be harvested gradually by removing outer leaves, allowing the inner rosette to continue developing for 2-3 successive pickings.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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