Catalogna Gigante Di Chioggia

Family: Asteraceae Vegetable

Unfurling into long, tender ribs with a luminous, pale-green glow, Catalogna Gigante Di Chioggia offers a crisp, gently bitter snap that feels unmistakably fresh from the garden.

The leaves form a sturdy, upright rosette with substantial, well-filled stems—ideal for roasting until mellow and caramel-kissed, or for braising and simmering into velvety, savory sauces. A standout Italian dandelion for gardeners who love bold greens with a refined bite and a satisfying, succulent texture.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Botanical illustration of Catalogna Gigante Di Chioggia

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 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Catalogna’s long ribs deliver a bright, dandelion-like bitterness that actually behaves: it softens and sweetens under heat while keeping a satisfying snap. Use it roasted or braised, then finish with lemon and salt-heavy partners like anchovy/Parmesan so the bitterness reads as crisp, not harsh.

Best Uses

quickly braised until the stems turn mellow and silky
roasted at high heat for caramel-kissed edges and a steadier crunch
tossed with warm vinaigrette to soften the bite without dulling it
simmered into a savory reduction or sauce as a leafy “base layer”

Flavor Profile

crisp snap with a gentle, clean bitterness tender ribs and succulent, watery bite earthy-green flavor that sweetens with heat

Kitchen Pairings

lemon extra-virgin olive oil anchovy Parmesan butter white beans

Frequently Asked Questions

What pest or disease commonly affects Cichorium intybus (Catalogna Gigante Di Chioggia), and how do I manage it?

Watch for powdery mildew and leaf spots, especially in humid weather—these show up as white dusty growth or dark speckles on leaves. Improve airflow by thinning to the recommended spacing, remove badly spotted leaves, and avoid wetting foliage when watering. If the problem spreads, use a registered fungicide appropriate for leafy greens and start at the first spots rather than after severe damage.

How often should I water Catalogna Gigante Di Chioggia during its main growth phase?

During the main growth (roughly from when plants establish until harvest), keep the soil consistently evenly moist but not waterlogged. In most home gardens, that usually means watering deeply about 1–2 times per week, with more frequent light watering during hot, windy spells to prevent leaf tips from drying and turning bitter. Use a finger check: the top 1 inch should feel moist, and avoid letting it swing to dry then soggy.

How can I tell when Catalogna Gigante Di Chioggia is ready to harvest?

Harvest at about 45 days when the leaf rosettes are large and tender but before they get tough or develop strong bitterness. Look for well-developed outer leaves and a firm base; if leaves are thin and easily damaged, it’s usually still early. For best texture, harvest in the morning and pick just as leaves reach usable size rather than waiting for full maturity.