Italiko Rosso

Family: Asteraceae Vegetable

Sink your senses into Italiko Rosso’s vivid, wine-red leaves—silky-smooth with a crisp, gently bitter snap that lingers like fresh greens on the tongue.

At about 50 days, this Italian Dandelion forms an upright rosette of richly colored foliage, offering a striking contrast of deep red ribs and green-tinged lamina. Grow it for bold, salad-ready flavor and for turning into vibrant, red-veined greens in your favorite garden-to-table preparations.

Light: Full SunMaturity: 50 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 25th
Harvest Begins	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
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)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Italiko Rosso’s bitterness is clean and peppery rather than harsh, so it likes dressings that hit with acid and fat—keep it crisp for maximum snap. Quick heat (oil + vinegar) tames the edge without turning it dull, and the red veins stay visually electric on the plate.

Best Uses

raw salads where the leaves stay crisp under dressing
shaving or tearing into citrus-and-oil salads for a clean bitter lift
quick wilt in a hot pan with olive oil and a splash of vinegar to soften bitterness
red-veined green side: blanch briefly, then dress while still warm

Flavor Profile

silky-smooth leaves with a crisp, gently bitter snap peppery-bitter bite with a red-vein linger bright, lightly grassy finish

Kitchen Pairings

lemon olive oil balsamic vinegar Parmesan duck fat white beans

Frequently Asked Questions

What pest or disease commonly affects Cichorium intybus (Italiko Rosso), and how can I control it?

Watch for aphids and leaf miners, which can quickly deform young leaves of Cichorium intybus. Spray plants with a strong jet of water to knock off aphids, then use insecticidal soap on the underside of leaves and repeat every 5–7 days for persistence. Keep leaves dry and remove heavily damaged foliage early to reduce disease pressure (especially in humid weather).

How often should I water Italiko Rosso during its main growing phase?

During active leaf growth, keep the soil consistently moist but not waterlogged—aim for top 1–2 inches to feel evenly damp. Water deeply about 1–2 times per week depending on heat, increasing frequency if the surface dries quickly. Avoid letting plants dry out and then flood, which can reduce tender leaf quality.

How can I tell when Italiko Rosso (Cichorium intybus) is ready to harvest?

Harvest at about 50 days, when outer leaves are fully expanded and firm but still tender. Use a “cut-and-come-again” approach: take outer leaves first, leaving the center to keep producing. If leaves start looking overly tough or bitter, harvest immediately rather than waiting for larger size.