Price range: £2.25 through £48.00
Traditional chicory for forcing and the production of chicons. Sow May.
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Chicory: Witloof, Holland Early
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.
Witloof, Holland Early is a traditional chicory for forcing and the production of chicons.
How to grow:
Sow seeds thinly in May into well-prepared soil. Thin to allow 22cm between plants as they grow.
Lift roots in October and November for forcing.
Forcing Chicory Witloof.
Sow seeds directly into well prepared ground in May and thin as they grow to 22 cm between plants.
Lift roots in late Autumn and early winter for forcing.
The roots need a diameter of at least 6mm for forcing. Cut the foliage off within 2 cms of the root.
Find a pot deep enough for the roots to be upright and covered. Stand 3 or 4 roots in the pot and fill with spent compost, sand or a mixture of both. It needs to be slightly damp.
Cover with a bucket and leave in complete darkness for 4 weeks at a temperature of between 10-15 degrees C.
The chicons should be ready to harvest after 4 weeks. Cut them when they are about 15 cm high.
The complete darkness is very important. Any light can make the chicons too bitter to eat.
Pests and diseases:
We find that Chicory does not particularly suffer from any pests or diseases.
How to cook:
Use the chicons 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.