The 'Zuccherina di Trieste' green chicory, sometimes referred to as radicchio, is a leaf vegetable that has high nutritional value. It is intended for all year cultivation in containers and in the field. It belongs to the crop plants that are the easiest to grow. It is a reliable source of valuable compounds and therefore worth introducing into the daily diet.

The tender leaves with small blades have a subtly bitter taste. They are used in salads, as side dish to meat or a green addition to sandwiches. Their distinct and characteristic taste is one thing, but young chicory leaves are also believed to have medicinal properties. The low-calorie crisp leaves are full of anti-oxidants and phytochemical compounds with anti-inflammatory, anti-bacterial, antithrombotic and anti-cancer properties. Eating fresh chicory leaves stimulates appetite and regulates the digestion processes. Apart from the above mentioned special compounds, chicory also supplies the body with vitamins and minerals. All these features led to the recognition of chicory as Superfood - nutrition that has exceptionally beneficial influence on human body.

Seeds of the green chicory should be sown all year long into containers, boxes on a balcony or terrace, or directly onto beds in shallow, 0.5 cm grooves. The harvest takes place already after a several weeks. The quick regrowing of the leaves allows you to harvest chicory several times from one sow. In order to extend the availability period of the young fresh leaves, you can sow in batches in specific time intervals. Chicory requires fertile soils and a sunny or only partially shady site.

One package contains 0.2 grams of the 'Zuccherina di Trieste' green chicory seeds. The basic cultivation instructions and the sow-by date were printed on the back of the package.

• Use: culinary - raw in salads and sandwiches
• Harvest time: several weeks after the sow
• Site: sunny or partially shady; fertile soil
• Weight (in grams): 0.2 g