Non-GMO, Heirloom Italian (Chicory) Dandelion Herb Garden Seeds. Cichorium intybus. True wild Dandelions grow as tender perennials that originate from Italy and are technically a family member of chicory herbs. Italian Dandelions, which are different from True Dandelions, are vigorous growers and entirely edible with forest-green leaves that provide savory flavor when cooked, similar to collard greens. Dried chicory can also be added to coffee and is a popular beverage in New Orleans! True (Wild) Dandelion Herb Growing Habits Non-GMO (Taraxacum officinale) Italian (Chicory) Dandelion plants grow as vigorous tender perennials. As heirlooms, chicory will develop upright and reach 2-5’ tall. Chicory herbs as Italian Dandelion loose-leaf varieties begin producing baby greens that should be picked early in the season. Once chicory reaches full maturity, it grows forest-green serrated leaves, with nectar-sweet paisley flowers by late spring or fall. Next year, your nutrient-rich dandelion roots will be ready. As your region has its first frost, dandelion herbs die back, keeping their roots overwinter. The Brief History of Italian (Chicory) Dandelion Garden Herb Italian Dandelions are not technically dandelions but are a family member of the loose-leaf chicory family. As these vigorous and tender perennial herbs come from Italy, Italian Dandelions original name was “Cicoria” which over time became associated with these green cool-season dandelions. The Health Benefits of Italian Dandelion (Chicory) Herb & Seed These verdant chicory herbs are rich in iron, essential vitamins, magnesium and noted as an all-around health powerhouse. When it comes to antioxidants, Italian Dandelions provide eight times more than other leafy greens like spinach—according to Jo Robinson from her book Eating on the Wild Side. Here are 10 of the most important health benefits of dandelion: Stronger Bones Dandelions are calcium-rich, which is the main element required for the growth of strong, healthy bones. They are also high in antioxidants like Luteolin and Vitamin C, which protect from loss of bone density and bone weakening. Liver Health One of the greatest benefits of dandelion is how it nourishing and healing the liver. Dandelion has been shown to improve hepatic function by detoxifying the liver and reestablishing hydration and electrolyte balance. It also increases the production and release of bile. One of the greatest benefits of dandelion is it’s effect on our liver. A laboratory study on mice showed this medicinal plant’s ability to slow down the progress of carbon tetrachloride-induced liver fibrosis or scarring. Diabetes Dandelion helps stimulate the pancreas to produce insulin, and helps regulate blood sugar levels. It is also a natural diuretic, and thus encourages urination. What does this have to do with diabetes? It helps remove excess sugar and salt from the body, and reduces sugar build-up in the kidneys (thus helping reduce the risk of renal problems in diabetics. Urinary Health As mentioned above, dandelions are a great natural diuretic, and so they help eliminate toxic build-up in the kidneys and urinary tract. The anti-microbial properties of dandelion also prevent bacterial growth in the urinary system, which is great for individuals suffering from recurring urinary tract infections (UTIs). Better Skin Dandelion is an excellent detoxifier and antioxidant, making it one of the best herbal remedies for treating acne and other skin problems like psoriasis and eczema. It helps purify the blood, and improves liver function, both of which result in beautiful, glowing skin. The major chlorophyll content in dandelion greens is also a win-win for skin health. Cancer Another important use for dandelion is its powerful effects against cancer. Many studies have found that dandelion root extract is effective in the treatment against leukaemia and breast cancer. It acts by inducing apoptosis in leukaemia cells, while leaving healthy cells alone. It also has a positive impact against cancer cells that are resistant to chemotherapy. A 2011 Canadian study found skin cancer cells treated with dandelion root extract started dying off within just 48 hours of treatment. Dandelion root has also been shown to be effective against pancreatic cancer and prostate cancer. Jaundice Thanks to the liver-healing abilities of dandelion, it also helps with jaundice, a disorder of the liver, where it overproduces bile and messes with the body’s metabolism. Dandelion helps regulate bile production, and also promotes urination, helping to get rid of excess bile. Gall Bladder Disorders Dandelion leaf is great for stimulating a sluggish gallbladder (the organ that stores and excretes bile as the body needs it). Gallstones can even be flushed out by using a combination of dandelion and milk thistle. Digestive Issues Dandelion contains mucilage and inulin which soothe the digestive tract and make food processing easier. It is also a great source of dietary fibre, which is crucial for proper intestinal health and improving gut flora. If you suffer from constipation or diarrhea, eat some dandelion greens! Circulatory Health The high levels of iron, B-vitamins and protein in dandelion make it a perfect food to eat if you suffer from anemia or other blood-related disorders. Dandelion is also a natural diuretic, so it helps lower blood pressure by getting rid of excess salt in the body. The fibre in dandelion is also helpful in reducing cholesterol, which we all know is an integral part of maintaining a healthy circulatory system. SCIENTIFIC NAME: Cichorium intybus CULTURE: Italian dandelion is hardy and can be planted as early as the soil can be worked. It is a cool-weather crop and grows best at temperatures of 60-65°F (15.5-18.3°C). Italian dandelion seed can enter thermal dormancy when exposed to high temperatures above 77°F (25°C). Optimum germination results at soil temperatures of 60-68°F (15.5-20°C). For baby-leaf production of Italian Dandelion see the Baby Leaf Chicory culture. DAYS TO MATURITY: From direct seeding; for days to maturity from transplant date, subtract 10-14 days. TRANSPLANTING: Sow in flats, 4 seeds/in., or in ¾” plug trays, barely covering seeds with fine vermiculite, 3-4 weeks before transplanting outdoors. Shade the flats on sunny, warm days if necessary to keep the soil surface cool, below 75°F (24°C), until germination. If sowing into flats, transplant 1-2″ apart into flats, pots, or cell-type containers about 2 weeks later. Harden seedlings by reducing water and temperature for 2-3 days before planting outdoors. Properly hardened transplants can survive temperatures as low as 20°F (-6°C). For full-size bunches, space 6-8″ apart and clip leaves at any stage but especially when young, less than 10″ tall. DIRECT SEEDING: Sow seeds 1″ apart in rows 12-18″ apart. Cover seed lightly, about 1/8″, and firm soil gently. Thin to 6-8″ apart as soon as seedlings are large enough to handle. Dry soil must be watered to ensure coolness and moisture, and for uniform germination. SUCCESSION PLANTING: Sow every 3 weeks for a continuous supply. HARVEST: Pick at any stage of growth. Unharvested plants will eventually make a flower stalk with the characteristic blue chicory flowers. The flavor is bitter, with background sweetness. DAYS TO MATURITY: From direct seeding; for days to maturity from transplant date, subtract 10–14 days. AVG. SEEDING RATE: For single heads: 1 oz./1,900′, 1 lb./acre at 12 seeds/ft. in rows 12-18″ apart. 1M/20′, 5M/100′, 1 oz./285′, 1 lb./4,600′. TRANSPLANTS: Avg. 500 plants/1,000 seeds (2 seeds per cell, thinned to one seedling). Will be shipped from a florist and greenhouse called “Flower Shop Inc”. Situated in Manhasset, New York. In Business for 20 years and counting.