Cat's Ear

ORIGIN AND HISTORY

Cat’s Ear is native to Europe and North Africa, where it has been recognized for centuries for its medicinal and culinary uses. The plant’s name comes from the fine hairs covering its leaves, resembling the soft texture of a cat’s ear. Over time, it has spread to other regions, including North America, Australia, and New Zealand, primarily through its wind-dispersed seeds.

While often considered a weed in managed landscapes, Cat’s Ear has a long history as a valuable food and medicinal plant. It has been traditionally used for its digestive benefits and liver-supporting properties, while its leaves and roots have served as nutritious food sources. Today, it is appreciated not only for its resilience and adaptability but also for its role in supporting pollinators and contributing to biodiversity.

DESCRIPTION AND CHARACTERISTICS

Cat’s Ear is a low-growing perennial herb that forms a rosette of deeply lobed, hairy leaves, which can spread up to 30 cm (12 inches) wide. The leaves are green, slightly toothed, and covered in fine hairs, giving them a soft texture.

In late spring through early autumn, the plant produces slender, leafless stems, each topped with a single bright yellow flower head resembling a small dandelion. The 2–3 cm (1-inch) flowers bloom continuously throughout the growing season, attracting bees and other pollinators.

Like dandelions, Cat’s Ear produces fluffy, white seed heads, allowing its seeds to be easily dispersed by the wind. Its deep taproot enables it to thrive in poor soils and withstand drought conditions, making it an extremely adaptable and low-maintenance plant.

CULTIVATION

Friarielli thrives in cool weather, making it best suited for early spring and fall planting. It can be sown directly outdoors once the soil is workable or started indoors 6–8 weeks before transplanting to extend the harvest period. As a fast-growing crop, it quickly establishes itself in the garden and continues to produce over an extended season.

This variety prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.5). To encourage vigorous growth and high yields, the soil should be enriched with compost or well-rotted manure before planting. Seeds should be sown at a depth of 0.5 cm (1/4 inch), and once the seedlings reach a suitable size for transplanting, they should be spaced 45–60 cm (18–24 inches) apart to allow for optimal growth and air circulation.

Consistent moisture levels are essential for healthy development, so watering should be regular and even, ensuring the soil remains moist but never waterlogged. The addition of mulch around the base helps retain soil moisture while suppressing weed growth, reducing the need for frequent maintenance. Although Friarielli prefers full sun exposure, it can also tolerate partial shade, particularly in regions with hotter climates, where some shade can help prevent premature bolting.

Harvesting typically begins 60–80 days after transplanting, with the central floret being the first to mature. It should be picked before it begins to flower, allowing the plant to redirect its energy into producing new side shoots for continuous harvesting. Regular picking not only ensures a steady supply of tender greens and florets but also stimulates new growth, prolonging the productive season. With proper care and frequent harvesting, Friarielli provides a bountiful and extended yield, making it a rewarding crop for any home gardener.

HARVESTING & USES

Cat’s Ear is a versatile wild edible, offering multiple uses from its leaves, flowers, and roots. The young, tender leaves are best enjoyed raw in salads, bringing a slightly bitter, chicory-like flavor that adds depth to fresh dishes. As the leaves mature, they develop a more fibrous texture, making them better suited for steaming, sautéing, or adding to soups, where their earthy and slightly bitter notes can enhance the complexity of the dish.

The bright yellow flowers are not only attractive but also culinary-friendly, often used as a fresh or dried garnish to add a delicate floral touch to plates. They can also be brewed into herbal tea, creating a mild, aromatic infusion with subtle bitter undertones.

Beneath the soil, the deep taproot provides yet another edible component. When harvested in late autumn, the root develops a rich, robust flavor, making it ideal for roasting and grinding into a coffee substitute, much like dandelion root. This alternative brew has been traditionally valued for its earthy depth and caffeine-free energy boost.