How to Grow Chicory and Puntarelle Nera di Toscana
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Chicory and Puntarelle Nera di Toscana
Cichorium intybus var. foliosum
vegetablePuntarelle Nera di Toscana is a distinctive Italian heirloom chicory variety with deeply serrated, dark green leaves that form an open rosette. It produces tender inner shoots called 'puntarelle' (little points) that are prized for their crisp, slightly bitter flavor and are traditionally served in Roman salads with anchovy dressing. This variety is more cold-hardy than many greens and becomes sweeter after frost exposure.
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Example Chicory and Puntarelle Nera di Toscana timeline · Pittsburgh, PA (Zone 6b)
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Plant Chicory and Puntarelle Nera di Toscana
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 Chicory and Puntarelle Nera di Toscana
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; excellent for cool-season and fall/winter growing
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Seedling (Week 1-2)
2-3 weeksSmall cotyledons emerge, followed by first true leaves with characteristic chicory shape
Keep soil consistently moist. Thin seedlings to 10-12 inches spacing when 2-3 inches tall. Provide bright light to prevent leggy growth.
Vegetative/Rosette Formation (Week 3-6)
3-4 weeksPlant develops multiple deeply lobed, serrated dark green leaves forming an open rosette. Foliage becomes increasingly ornamental with dark coloring.
Apply consistent watering. Mulch around base to retain moisture and regulate temperature. Provide balanced fertilizer every 2-3 weeks. Thin to final spacing if needed.
Shoot Development (Week 7-10)
3-4 weeksInner leaves tighten and produce the distinctive puntarelle shoots—narrow, crisp, tender inner leaves that point upward in the center of the rosette
Continue consistent watering. This variety improves in flavor after light frost. In mild climates, can be harvested partially to encourage continued shoot production.
Peak Harvest (Week 10+)
4-6+ weeksPuntarelle shoots are fully developed, tender, and crisp. The outer rosette leaves are mature and edible. Quality and sweetness peak after frost.
Begin selective harvesting of inner shoots and outer leaves. Keep harvesting to encourage new growth. Can be harvested over several weeks by cutting outer leaves or inner shoots as needed.
Senescence/End of Season
Variable; begins in spring or if temps exceed 75°F consistentlyPlant eventually bolts and sends up flowering stems if not harvested or if weather turns very warm
Harvest remaining puntarelle and leaves before bolting. If bolting occurs, the flowers are also edible and attractive. Remove plants or allow to self-seed if desired.
Common Pests
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Use row covers on young plants; spray neem oil or insecticidal soap; apply diatomaceous earth to foliage
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Spray strong water stream to dislodge; use insecticidal soap; encourage beneficial insects like ladybugs
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Hand-pick larvae; apply Bacillus thuringiensis (Bt); use row covers to prevent egg-laying
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Hand-pick in early morning/evening; create barriers with crushed eggshells or diatomaceous earth; set beer traps
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Spray with neem oil or insecticidal soap; use yellow sticky traps; improve air circulation
Uses
Italian Salads & Puntarelle Dishes
CulinaryPuntarelle Nera di Toscana is the signature ingredient in Puntarelle alla Romana, a traditional Roman salad typically dressed with anchovy vinaigrette (salsa di acciughe). The inner shoots are prized for their crisp texture and slightly bitter, complex flavor. [source]
Cooked Greens & Sautéing
CulinaryOuter rosette leaves can be sautéed with garlic and olive oil, added to soups, or braised. The bitter compounds become slightly milder with cooking while retaining the characteristic chicory flavor. [source]
Digestive & Liver Support
MedicinalChicory contains inulin (a prebiotic fiber) and bitter compounds that support digestive health and liver function. Traditionally used in herbal medicine to promote digestion and bile production. [source]
Radicchio-Style Grilling
CulinaryMature heads can be halved lengthwise and grilled or roasted, developing a caramelized exterior while the inner shoots remain tender. Often drizzled with balsamic vinegar and olive oil. [source]
Caffeine-Free Coffee Substitute
HouseholdChicory root is roasted and ground as a caffeine-free alternative to coffee, or blended with coffee to reduce caffeine content. Historically important in European and New Orleans coffee culture. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting puntarelle inner shoots when they are 4-6 inches long and tender, cutting them cleanly with a sharp knife just above the base. Outer rosette leaves can be harvested individually or the entire outer ring removed. For best flavor and texture, harvest in cool weather (fall/winter or early spring). Puntarelle becomes sweeter and more tender after a light frost (around 32-40°F). Harvest in the morning for maximum crispness. The plant will continue producing new shoots if outer leaves are removed regularly, providing harvests over 4-8 weeks.
Fun Facts
- 🌱 Puntarelle Nera di Toscana is a heirloom variety from Tuscany, Italy, and has been cultivated for centuries. The name 'puntarelle' literally means 'little points,' referring to the distinctive pointed inner shoots.
- 🌱 Chicory is extremely cold-hardy and actually becomes sweeter after exposure to frost; many Italian growers harvest puntarelle through winter in Mediterranean climates, and it's often considered a cool-season delicacy.
- 🌱 Chicory root has been used as a coffee substitute since the Napoleonic Wars when coffee was scarce in Europe; it remains popular in New Orleans chicory coffee blends and is valued for its slightly sweet, nutty flavor profile.
Gardening Terms
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