Spadona Chicory has long, thin leaves and a short light green stem. The dark green leaves are rounded and smooth without any serration boasting an assertive chicory flavor. The leaves are best harvested when young and tender. Mature leaves will take on a stronger flavor and develop a slightly downy texture.
Spadona Chicory – Italian Dandelion
Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant. It is a plant of the dandelion family. Usually with bright blue flowers and rarely white or pink. Many varieties are cultivated for salad leaves, chicons, or roots. These are baked, ground, and used as a coffee substitute and additive. It is also grown as a forage crop for livestock. It lives as a wild plant on roadsides in its native Europe, and is now common in North America, China, and Australia, where it has become widely naturalized. “Chicory” is also the common name in the United States for curly endive, these two closely related species are often confused.