I have grown chicory pugliese for three years and I love it. I plant it in the fall here in central Florida, and I harvest it through April or early May, depending on when it gets hot. It grows back quickly after a cutting. We enjoy it braised by itself with garlic and olive oil, and also as a substitute for dandelion greens in pasta dishes.

What we call dandelion makes a great summer salad. Tear the leaves into chunks and toss with olive oil & wine vinegar (3 parts oil to 1 part vinegar), season with salt and pepper, and let it sit for thirty minutes before serving to break down the tougher fiber in the stem. Like all chicories, this can be a bitter green that is improved with a squeeze of fresh lemon juice.