Ancona

Family: Asteraceae Vegetable

Tender, frilly heads of Ancona Frisee unfurl in a cascade of crisp, pale green to warm butter-yellow tips, with a pleasantly piquant bite that turns especially lively as the plants mature.

The texture is delightfully crunchy—tight, ruffled leaves that hold their spring even when chilled—making Ancona a standout for fresh salads, vibrant garnishes, and quick pickling-style preparations. Grow it for garden-to-table frisee with a refined, slightly bitter edge and an elegant, ornamental look in the bed.

Light: Part SunMaturity: 55 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	5

Culinary Notes

Chef's Note

Ancona frisee brings a clean, crisp bitterness that stays lively even as it matures, so it doesn’t fade into the background. Use it chilled for maximum ruffle-to-dressing texture, and pair it with lemony mustard and salty fats to turn that piquant bite into something addictive.

Best Uses

fresh frisee salads with a sharp vinaigrette that clings to the ruffles
quick pickling-style preparations where bitterness stays bright
cold garnishes for rich proteins—thick-crunch contrast against fatty bites
shaved or torn frisee under a warm dressing just long enough to wilt at the edges

Flavor Profile

crisp, tight crunch pleasantly piquant bitterness buttery, slightly sweet warm tips refreshing, snappy springiness when chilled

Kitchen Pairings

lemon mustard vinaigrette bacon or lardons parmesan anchovy poached or soft-cooked eggs

Frequently Asked Questions

How do I manage powdery mildew on Ancona (fennel-like) plants?

Powdery mildew on Ancona shows up as a white, dusty coating on leaves, especially in warm, humid conditions. Remove and discard the worst leaves early, improve airflow by thinning to the recommended spacing, and avoid wetting foliage when watering. If it keeps spreading, spray a labeled horticultural sulfur or potassium bicarbonate product and repeat as directed on the label until new growth is clean.

How often should I water Ancona during the main growing period to keep soil moisture right?

During active growth (about weeks 2–7), keep the soil consistently moist but not soggy—aim for the top 1 inch to dry slightly between waterings. Water deeply about 1–2 times per week depending on heat and soil type, and reduce frequency during cool, rainy stretches to prevent rot. A simple test: if the soil crumbles when pressed but feels cool underneath, you’re at the right moisture level for Ancona.

How can I tell when Ancona is ready to harvest at around 55 days?

Harvest when heads are firm and well-formed and the outer leaves look mature rather than loose or flabby. For most Ancona starts, that’s roughly 55 days from sowing/transplanting, but verify firmness by gently squeezing—if it feels hollow or soft, wait a few more days. Cut or lift promptly once firm to prevent the plants from becoming tough or over-mature.