Dandelion Italian Greens Seeds

Italian dandelion is a leafy chicory grown for greens with a bitter bite. Cook mature leaves or pick young ones for salad.

Packet: 20 seeds

Planting at a glance

• Season: Herb — see planting window
• Start: Direct sow into a prepared bed
• Seed depth: ¼ inch
• Germination: Allow about 7–14 days in mild, moist conditions
• Final spacing: Thin to about 8–12 inches for full leafy plants
• Light: Full sun
• Harvest planning: Pick young leaves once plants are established; older leaves become more bitter

When to plant

Plant during your local cool growing season. In colder regions, use spring or late-summer/fall sowings and allow enough growing time before hard freezes.

How to plant

1. Prepare loose, well-drained soil or a clean seed-starting mix. Direct sow into a prepared bed.
2. Sow ¼ inch deep. Keep the seedbed evenly moist until seedlings emerge. Then water when the soil needs it, allowing excess water to drain.
3. Thin or transplant to the listed final spacing. Give seedlings sufficient light and check moisture as roots establish.

How to harvest

Pick a few young outer leaves and leave the crown intact.

Aunt E’s tip: Keep it in a marked patch and remove seed heads if you want to limit spreading.

Italian dandelion greens are leafy chicory, rather than true dandelion. Expect a pleasantly bitter cooking green.