Catalona wild chicory – Organic
4.19$
Responding to the vernacular names of asparagus chicory, Catalan chicory or Catalan chicory from Chioggia, this group of wild chicory is distinguished by plants with long, toothed leaves that look enough like dandelions to be mistaken. The leaves are most often served boiled. In the Rome region, the young and tender shoots are served plain in salad or cooked. They then bear the names “mazzocchi” (very young shoots) or “puntarelle” (longer shoots). The preparation of the traditional Italian puntarelle salad consists of removing the leaves, leaving only the stems which are soaked in cold water until they curl. The stems thus prepared are served with a vinaigrette made of anchovies, garlic, vinegar, salt and olive oil.
Number of days for harvest: Sheets: 55
Available at the ecoumene only
Responding to the vernacular names of asparagus chicory, Catalan chicory or Catalan chicory from Chioggia, this group of wild chicory is distinguished by plants with long, toothed leaves that look enough like dandelions to be mistaken. The leaves are most often served boiled. In the Rome region, the young and tender shoots are served plain in salad or cooked. They then bear the names “mazzocchi” (very young shoots) or “puntarelle” (longer shoots). The preparation of the traditional Italian puntarelle salad consists of removing the leaves, leaving only the stems which are soaked in cold water until they curl. The stems thus prepared are served with a vinaigrette made of anchovies, garlic, vinegar, salt and olive oil.
Number of days for harvest: Sheets: 55
Semis
Culture
biotope
Ecosystem services
Procurement Services
Further information
| Weight | 0.0 kg |
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