Spiny chicory
Cichorium spinosum
leaf
Rosettes of bitter leaves of a spiny chicory, raw or boiled in a warm salad with olive oil.
- Origin
- Crete and the Aegean islands
- Season (United States)
- November to April
- Preparation
- The rosette is cut off at the root and washed in several changes of water, as soil gets between the leaves; boiled, it cooks for five minutes.
- Did you know?
- It grows as a spiny ball to escape goats; only the heart rosette is eaten.