Price range: £1.85 through £36.00
Long pointed leaves for sowing June to July. Starts off green and turns red in the colder months. Roots can be forced like Witloof.
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Chicory: Rossa Di Treviso
Cichorium intybus
Approx. 700-750 seeds per gram
There are three main types of Chicory; forcing types like Witloof, Red Chicory (otherwise known as Radicchio) and Sugarloaf types that resemble large-hearted Lettuce.
It is very popular in many European countries but not so widely grown or eaten in the UK due to its bitter taste. Blanching reduces the bitterness and we find its crispness is very welcome in winter salads.
Rossa Di Treviso is a long leaved radicchio type. The long, pointed leaves start off green and develop a red colour as the season becomes cooler. The plants are tall and high-yielding and in Italy they will eat the whole plant; roots and all. Rossa Di Treviso can also be forced like a witloof type.
How to grow:
For non-forcing types, sow seeds thinly from May to August into well-prepared soil. Thin to allow 20cm between plants as they grow.
Harvest individual leaves or cut the whole plant when the heart has filled out.
Pests and diseases:
We find that Chicory does not particularly suffer from any pests or diseases.
How to cook:
Non-forcing Chicories are mainly used in salads in the Autumn and Winter. Use as the basis for a salad with orange or walnuts and blue cheese, for example, or use it with other leaves in a mixed salad.
Chicory can also be braised in a number of ways on its own, or mixed with other leafy vegetables like chard, spinach or kale. Put in boiling salted water for 2 minutes then drain. Fry some garlic in olive oil add the drained greens, season and stir fry for a minute. Add a squeeze of lemon juice and serve as a side.