A trio of greens

I've been growing something called 'Italian dandelion' for some time. Actually, since it seems to be perennial, and has really deep roots, I can't actually dig it all out. It's quite attractive and tasty, if prepared by leaching out most of the bitter sesquiterpene lactones first! It does appear to be a selection of common dandelion, Taraxacum officinale; my plants came from seed ordered from The Cook's Garden.

There are lots of other chicories that are enjoyed in Italy and elsewhere, with a number of different species being eaten as a salad herb or vegetable.

I sowed a red-stemmed Catalogna chicory in early spring this year which has flourished. Radicchio, which has tall and heading varieties, are largely subspecies of Chicorium intybus.

Italian dandelion ~~~~~~Catalogna chicory ~~~~~~~Treviso radicchio
Here's a trio of greens to be part of dinner this evening, braised with olive oil and fresh garlic.