Dandelion Chicories

This group is also known generally as catalogna-type, Italian dandelion, and asparagus chicory; and, specifically, for the names of distinct cultivars, Cicoria Catalogna, San Pasquale, Red-Ribbed, Puntarella, and more. Although most American “dandelion” growers cultivate San Pasquale and Catalogna chicories, they call these dandelion. Although similar to cultivated dandelion, they are not exactly the same.

Catalogna, Catalonia, or Catalan chicory is the one that tastes and looks like what we usually associate with dandelion—and what often is “dandelion” in the markets: comparatively large, deeply cut dark green leaves with slim white ribs and a distinctly bitter bite. Recently, however, several catalogna types have been raised hydroponically or in smaller sizes (or both) to be more tender and mild than traditional types. These are clearly meant for salad mixes, not cooking, and that is where they excel. Note the range of California-grown catalognas in the photo, from the larger braising size on the far right to intermediate sauté size to small salad size.