Savoury Italian chicory often mistaken for a red dandelion. It is the most popular chicory for babyleaf salads. Nip off the deeply toothed red-veined leaves for a delectable treat. Ideal for braising, good in spicy mesclun, it imparts a mild dandelion flavour. The tangy flavour becomes more bitter as the plant matures. Sow March – April or Aug/Sept.