Chicory Seeds,
Chiavari

(Cichorium intybus). A true gem for both the garden and the kitchen. Chiavari chicory is a hardworking heirloom with deep roots, literally and culturally. The leaves are some of the sweetest we’ve ever tasted, with a soft, dandelion-like flavor and almost no bitterness. Toss them in a fresh salad or sauté them with garlic and olive oil -- they’re as easy to use as they are rewarding. But their roots truly set Chiavari apart. Native to the coastal hills of Chiavari, a charming town in Italy’s Liguria region, this variety has long held a special place in local cooking. Around Christmastime, it’s traditionally simmered and served with olive oil, vinegar, and a pinch of salt, perfect for soaking up rich holiday sauces. Roast the roots like parsnips and they turn sweet, earthy, and deeply flavorful. Take it a step further by roasting them until crisp, grinding them, and brewing a rich, dark cup. It’s a smooth, caffeine-free coffee substitute that’s stood the test of time. You can even blend it with your morning brew for a deeper, more grounded flavor. Sow seeds in early summer for a fall harvest, spacing them 8 to 12 inches apart. Whether you’re after tender greens or digging for roots, Chiavari brings a piece of Ligurian tradition to your garden and something truly special to the table.

Growing Tips: Chiavari chicory thrives in well-drained, moderately fertile soil with a pH between 6.0 and 7.5. Regular watering supports tender leaves, while slightly drier conditions encourage stronger roots and enhanced flavor. Use a balanced fertilizer and avoid excessive nitrogen. This Italian heirloom rewards steady moisture and sun exposure with crisp, flavorful leaves perfect for salads or cooking.