Red Rib Dandelion

Family: Asteraceae Vegetable

Silky, tender leaves unfurl in a vivid red-veined cloak—deep crimson ribs running through cool green blades for a look as striking as it is delicious.

Red Rib Dandelion offers a pleasantly bitter, pleasantly bright bite with a crisp, leafy texture that holds up beautifully in fresh salads and quick sautés, and it shines in braises and robust sauces where its color can linger. For cool-season gardeners, this 55-day Italian dandelion is a sure draw: harvest often, and enjoy the steady, flavorful flush from first cut to last.

Light: Full SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Red Rib Dandelion

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 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

This Italian dandelion earns its keep with a clean, bright bitterness and a crisp leaf that doesn’t collapse immediately—so it stands up to lemon and sharp dressings. Use it for quick wilts or braises where that bitterness can mellow into savory silk without turning dull.

Best Uses

raw salads where the leaves stay crisp under light vinaigrette
quick sauté with lemon and a slick of olive oil (fast wilting, not stewing)
braises or wilted greens that retain color and bitterness through a long, careful simmer
hearty, robust sauces where you want bitterness to cut fat and simmer without disappearing

Flavor Profile

bright, bitter snap crisp leafy texture gentle grassy earthiness with a red-vein zing

Kitchen Pairings

lemon extra-virgin olive oil parmesan balsamic vinegar anchovies butter

Frequently Asked Questions

How do I prevent and treat powdery mildew on Cichorium intybus (red rib dandelion/leaf chicory)?

Powdery mildew commonly shows up as a white, powdery coating on the leaves of Cichorium intybus when airflow is poor and nights stay cool and damp. Remove the most affected leaves, thin plants for better spacing, and water at the base early in the day to keep foliage dry. If it spreads, use an appropriate fungicide labeled for powdery mildew on edible greens and re-apply according to the label interval.

What watering schedule and soil moisture level does Cichorium intybus need during its main growth?

During the main leaf-growing period, keep the soil evenly moist but not soggy—aim for consistent dampness in the top few inches. Water about 1–2 times per week depending on heat and rainfall, increasing frequency during dry spells so leaves don’t wilt or get tough. Mulch lightly to reduce surface drying, and avoid letting the soil swing between dry and wet.

How can I tell when Cichorium intybus is ready to harvest (around 55 days)?

Harvest when leaves are fully developed but before they become very tough—typically around 55 days from sowing. Look for firm, well-formed rosettes with strong red ribs and leaves that are crisp rather than limp. For peak flavor, pick in the morning and harvest outer leaves first if you want continued growth, or cut the whole plant at once if rosettes are fully sized.