Eden Seeds
Chicory Puntarelle de Galatina Seeds
$3.90
Unit price perCichorium intybus
Puntarelle di Galatina is a traditional southern Italian Catalogna chicory prized for its slender, deeply serrated green leaves and compact central heart of thick, pale shoots. This Galatina strain is renowned for its dependable heart formation, sturdy petioles and pleasantly balanced bitterness, making it one of Italy's most sought-after gourmet chicories.
The crisp inner shoots are the highlight of the plant. Traditionally, they are finely sliced and soaked in ice-cold water until they curl into delicate ribbons, then dressed simply with extra virgin olive oil, garlic, lemon juice and anchovies, a classic preparation from the regions of Puglia and Lazio. The outer leaves can also be enjoyed cooked like spinach or added to soups and sautés. Best grown as a cool-season crop, Puntarelle develops its finest texture and flavour when harvested from late autumn through winter.
Approximately 650–750 seeds per gram
Approximately 280 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April
Planting / Sowing
Sow seed 5 mm deep directly into fertile, well-drained soil in a sunny position. Thin seedlings to 25–30 cm apart to allow the central heart to develop fully. Keep plants evenly watered throughout the growing season to encourage crisp, tender shoots and reduce bitterness. Harvest the outer leaves as required, or cut the tightly formed central shoots once mature for traditional puntarelle dishes.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Chicory Puntarelle de Galatina Seeds
$3.90
Unit price per
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Cichorium intybus
Puntarelle di Galatina is a traditional southern Italian Catalogna chicory prized for its slender, deeply serrated green leaves and compact central heart of thick, pale shoots. This Galatina strain is renowned for its dependable heart formation, sturdy petioles and pleasantly balanced bitterness, making it one of Italy's most sought-after gourmet chicories.
The crisp inner shoots are the highlight of the plant. Traditionally, they are finely sliced and soaked in ice-cold water until they curl into delicate ribbons, then dressed simply with extra virgin olive oil, garlic, lemon juice and anchovies, a classic preparation from the regions of Puglia and Lazio. The outer leaves can also be enjoyed cooked like spinach or added to soups and sautés. Best grown as a cool-season crop, Puntarelle develops its finest texture and flavour when harvested from late autumn through winter.
Approximately 650–750 seeds per gram
Approximately 280 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April
Planting / Sowing
Sow seed 5 mm deep directly into fertile, well-drained soil in a sunny position. Thin seedlings to 25–30 cm apart to allow the central heart to develop fully. Keep plants evenly watered throughout the growing season to encourage crisp, tender shoots and reduce bitterness. Harvest the outer leaves as required, or cut the tightly formed central shoots once mature for traditional puntarelle dishes.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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