Puntarelle | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland



As a member of the chicory family, the slender, serrated leaves of the puntarelle have many of the same distinctive tastes and characteristics as its plant relatives. Its crisp leaves are said to have the spiciness of arugula with hints of fennel, and the shoots have the texture of celery. Puntarelle is traditionally used raw in salads and is classically served with a heavy dressing, often with anchovies, that helps sweeten its bitter notes. Some chefs recommend soaking the leaves in water for a few hours before cooking, allowing the leaves to curl, becoming juicier and less tart.

In Season

January, February, March, April, October, November, December

Recipes with Puntarelle

Crunchy Winter Salad

Bollito di Puntarelle

Blossom Bluff Orchards.

Winter Salad

Sarah Henkin, CUESA’s Market Chef

Search Recipes

Chefs Who Shop with Us

Support chefs and restaurants that support local farmers. See the full list »


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »