Vegetable Varieties for Gardeners

Reviewed on 09/08/2012 by Barcen - An intermediate gardener
Overall Taste Yield Ease	Los Angeles, California, United States Frost Free Season: More than 203 days Soil Texture: Clay Garden Size: Small - Less than 400 square feet (20' x 20') Sun Exposure: More than 8 hours per day
This is the first year I\'ve grown Catalogna Chicory, but won\'t be the last. It tastes like dandelion, with a bitter edge, but has the texture of a sturdy endive (rather than a tough dandelion). It grows to perhaps 17\" wide over several months, but it can be planted closer because the root ball is smaller. It did not become tough or bitter during a hot Los Angeles summer. You can cut the outer leaves and it will continue to grow. This chicory should be sauteed with garlic, and eaten with Parmesan cheese, olives, etc., pasta optional. You could add a little wine or vinegar to the pot liquor too. I pulled a chicory that was bolting today, and found at least 15 snails and 10 slugs inside the plant; they just live there, on the water that collects in the center, but they don\'t eat the plant. The chicory plants had no diseases or pests. Just plant them and leave them alone. The reason I give it a 4 stars for yield is that I think I get more greens per square foot from endive over the same period, but if you have a larger garden, its width shouldn\'t be a problem. It\'s certainly easier to clean than endive! It\'s up there with swiss chard for ease and reliability.