Eden Seeds
Chicory Puntarelle de Galatina Seeds
$3.90
Unit price perCichorium intybus
Puntarelle di Galatina is a traditional Catalogna chicory from Puglia in southern Italy, grown for its crisp, fleshy central shoots. Young plants form a rosette of long, deeply serrated green leaves resembling dandelion greens. As the plant matures, a compact cluster of thick, pale shoots develops within the surrounding foliage, forming the distinctive heart known as puntarelle.
The tender inner shoots can be sliced thinly and enjoyed raw. In the classic Roman preparation, they are soaked in ice-cold water before dressing with extra virgin olive oil, garlic, vinegar and anchovies. The outer leaves can also be cooked like spinach or added to soups and sautés. Best grown as a cool-season crop for an autumn or winter harvest, with heart development influenced by sowing time and growing conditions.
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 Catalogna chicory from Puglia in southern Italy, grown for its crisp, fleshy central shoots. Young plants form a rosette of long, deeply serrated green leaves resembling dandelion greens. As the plant matures, a compact cluster of thick, pale shoots develops within the surrounding foliage, forming the distinctive heart known as puntarelle.
The tender inner shoots can be sliced thinly and enjoyed raw. In the classic Roman preparation, they are soaked in ice-cold water before dressing with extra virgin olive oil, garlic, vinegar and anchovies. The outer leaves can also be cooked like spinach or added to soups and sautés. Best grown as a cool-season crop for an autumn or winter harvest, with heart development influenced by sowing time and growing conditions.
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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