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[Cichorium intybus] Galatina puntarelle chicory seeds, a Salento variety known for its large, compact, flavorful inner shoots.
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Galatina Puntarelle Chicory is one of the two best-known puntarelle varieties in Italy, alongside the Gaeta type, and takes its name from the town in Salento where it originated. It stands out for its larger, more compact inner shoots, with the typical bitter flavor of chicories.
The plant has a large, pinecone-shaped head, adapts well to different soil types, and produces numerous large, great-tasting shoots. The outer leaves, green and jagged, protect the central heart from which the edible shoots develop.
Sow in a seedbed in February-March for spring growing, or in early August for an autumn cycle, avoiding overly hot months or winter frost during the maturation phase. Transplant spacing rows about 30 cm apart with 20 cm between plants along the row.
It needs frequent, regular watering to produce well-formed, crunchy, tender puntarelle, while avoiding waterlogging. Mulching is a useful technique to keep the soil moist and healthy. Harvest by pulling up the whole plant, or by cutting the central part with a sharp knife to allow further regrowth.
It's a very hardy plant that adapts well to different growing conditions. In excessively hot summer months it can mature quickly and toughen up, while in winter heavy frost can damage the inner shoots.
Like other cultivated chicories, it can be affected by aphids and slugs on young leaves, as well as rot in cases of excess humidity. Good soil drainage and choosing the right sowing period help prevent the most common problems.
Galatina Puntarelle Chicory is eaten raw in salads after being cut and shredded, or lightly blanched and dressed with garlic, oil and chili pepper. It's a vegetable made up mostly of water, so extremely low in calories, but rich in vitamins and minerals.
| Nutritional values (100g) | |
|---|---|
| Energy | 17 kcal |
| Protein | 1.4 g |
| Fiber | present |
| Vitamin C | good |
| Calories | very low |