Palla Rossa, organic seeds
Eco
Information
Is an old Italian sort of round, deeply wine-red, dense heads. The shining, glossy leaves have white, tender nerves. The flavour is mildly chicory-bitter, the milder the closer to the centre of the head. Palla Rossa is very decorative and easy to grow and surprisingly even in growth to be such an old sort. It should not be sown in cold soil because of the added risk of bolters. Palla Rossa can handle some frost in the autumn. A portion contains about 250 seeds.
| Product number: | 4035 |
|---|---|
| Scientific name: | Cichorium intybus var. foliosum |
| Botanic family: | The Sunflower Family - Asteraceae |
| Organic: | Yes |
| Days to maturity: | 70 |
| Lifespan: | Annual |
| F1 Hybrid: | No |
| New variety: | No |
| Sowing time: | Pre-cultivate: April–May/Direct sow: June |
| Sowing depth: | 1 cm |
| Germination time: | 6–10 days |
| Plant spacing: | 20–30 cm |
| Row spacing: | 40–50 cm |
| Height: | 15–20 cm |
| Plant location: | Sun–Half shade |
| Harvest/blooming: | July–September |
| Seeds/g: | 500 seeds |
| Heirloom variety: | No |
Cultivation advice
Sowing
Sow 1 cm deep, when the soil has warmed up to at least 10°C. The risk of bolters from the plant grows when the soil is too cold.Spacing
Thin out to 20-30 cm between the plants and 40-50 cm between the rows.Harvest
Lettuce-chicory is cultivated because of the leaves and heads and can be harvested far into autumn. The root- or forced chicory yields a strong pole-root for forcing during winter. It can be dried, toasted and ground for coffee surrogate, which is very common on the continent.Roots for forcing are harvested late. Cut off the tops a few cm above the neck of the root, trim and shorten to 15-20 cm. Let them dry a little before storing in the same way as carrots. To force-grow pack them close together in a deep box or bucket with soil, moist sawdust or peat. If the space they are in is absolutely dark there is no need to cover, but the best crop comes from covering the roots with a 20 cm thick layer of dry sawdust or peat. Keep the box in darkness at a temperature of 15-20°C. After 4-6 weeks yellow-white, crisp heads can be harvested. If lighted they turn green and bitter.
