Zuccherina Di Trieste

Family: Asteraceae Vegetable

Silky and luminous, Zuccherina Di Trieste forms tender, pale-green hearts with a softly sweet, mellow bite and a delicate, leafy crunch.

At maturity in about 45 days, the rosettes are prized for their smooth texture and gentle flavor—ideal for showcasing in fresh salads, brightening with vinaigrettes, and turning into elegant braises and sautés. Grow it for a refined, garden-to-plate treat that feels both classic and quietly luxurious.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Botanical illustration of Zuccherina Di Trieste

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	Surface
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Zuccherina Di Trieste eats like a refined chicory—tender hearts that stay crisp enough for salad, but mellow beautifully when warmed. Use it where you want sweet-bitter character to play cleanly against lemon, olive oil, and salty anchovy or Parmigiano.

Best Uses

chicory heart salads with a sharp vinaigrette—dressings cling without turning watery
quick sauté in olive oil and a splash of lemon for a glossy, slightly caramelized bite
braised “bitter-sweet” hearts where the bitterness rounds into silk
grilled or pan-seared leaves used as a crisp base for richer toppings

Flavor Profile

silky, tender pale-green hearts soft sweetness with a mellow, grassy-bitter snap gentle leafy crunch lightly nutty, chicory-like finish

Kitchen Pairings

lemon olive oil balsamic vinegar Parmigiano-Reggiano anchovy walnuts

Frequently Asked Questions

What pest or disease most commonly affects Cichorium intybus (Zuccherina Di Trieste), and how can I prevent it?

Cichorium intybus often suffers from fungal leaf spots and downy mildew, especially when leaves stay wet from overhead watering or dense planting. Water at the soil line, space plants to keep airflow, and remove any badly spotted leaves early to slow spread. If conditions are consistently humid or rainy, apply a labeled fungicide at the first signs of spotting and repeat according to the label.

How often should I water Zuccherina Di Trieste during its main growing phase?

During active growth, keep the top 2–3 in (5–8 cm) of soil evenly moist but not waterlogged—typically about 1 in (2.5 cm) of water per week depending on your weather. Water deeply so moisture reaches the root zone, and let the soil surface dry slightly between waterings to reduce mildew risk. In hot spells, check moisture every 1–2 days and water more frequently only if the soil begins to dry below that 2–3 in depth.

How do I know when Zuccherina Di Trieste is ready to harvest?

Harvest at about 45 days when plants form firm, leafy heads with tender, well-developed outer leaves. In practice, pick when the leaves are sizable but still crisp and before they become tough or develop excessive bitterness. For the best quality, harvest in the cool part of the day and use immediately.