Leafy Greens & Swiss Chard Seeds

🥬 Cichorium intybus ‘Zuccherina di Trieste’ – Sweet, Tender Leaf Chicory for Salads and Cooking

‘Zuccherina di Trieste’ is a traditional Italian leaf chicory variety prized for its smooth, elongated green leaves and exceptionally mild, slightly sweet flavour. Unlike many chicories, it has very low bitterness, making it ideal for fresh salads, as well as for light cooking, sautéing and braising. Fast-growing and reliable, this variety is well suited to kitchen gardens, raised beds and containers, and can be harvested young as baby leaves or grown on for full-sized heads.

Life cycle: Annual (grown for leaves)

Key Features

● Mild, sweet-flavoured leaf chicory with minimal bitterness

● Smooth, elongated green leaves

● Excellent for salads, sautéing and cooking

● Fast-growing and easy to grow

● Suitable for beds, raised beds and containers

How to Sow & Grow Chicory ‘Zuccherina di Trieste’ (UK)

Direct outdoors: III–VIII (March–August)

Sow indoors: II–III (February–March)

Transplant outdoors: III–IV (March–April) once seedlings are strong

Harvest: IV–X (April–October)

Germination temperature: 10–20 °C (50–68 °F)

Average germ time: 7–14 days

Depth: 1 cm (½ in)

Light required: Yes

Moisture: Keep soil evenly moist

Environment: Full sun to partial shade

Soil type: Fertile, well-drained soil

Plant spacing: 20–25 cm (8–10 in)

Height: 25–35 cm (10–14 in)

Sowing & Growing Tips (variety-specific)

● Harvest young leaves regularly for the best flavour.

● Suitable for cut-and-come-again harvesting.

● Tolerates cooler temperatures well.

● Can be grown throughout the season with successional sowing.

● Ideal for Mediterranean-style and kitchen gardens.

Special Features

● Traditional Italian salad chicory

● Very mild taste compared to most chicories

● Excellent versatility in the kitchen

Baby Leaf “Radicchio Palla Rossa 3” – Chicory Endive Crispy Leaf – Seeds

Bring vibrant color and crisp flavor to your salads with Radicchio Palla Rossa 3. This Italian variety of chicory forms compact, round heads with striking deep red leaves and white veins, offering a pleasantly bitter yet refreshing taste. Perfect for baby leaf harvesting or grown to full maturity for classic radicchio heads, it adds both flavor and style to the plate.

How to Grow

• Sow direct outdoors: March – September

• Sow thinly in rows, 1 cm deep

• Thin seedlings to 25–30 cm apart for mature heads

• Prefers fertile, well-drained soil in sun or partial shade

• Keep soil moist for tender leaves and full flavor

Key Features

• Traditional Italian radicchio variety

• Striking red leaves with crisp texture

• Excellent for baby leaf or mature harvest

• Adds unique flavor to salads and cooked dishes

• Reliable, easy to grow crop

Ideal For

• Fresh mixed salads and baby leaf blends

• Classic Italian dishes

• Autumn and winter harvests

Sowing & Harvest

• Sow: March – September

• Harvest: June – October (baby leaf) or later for mature heads

Quick Tip

Harvest some leaves young for baby salads and let others mature into full red heads for versatile use in the kitchen.