Organic Chicory Variagato di Castelfranco

Chicory: Variagato di Castelfranco
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.

Variagato di Castelfranco is a beautifully shaped radicchio which is often referred to as the edible rose. It dates back to the 18th century and is believed to be a cross between a traditional radiccio and a green endive.  The rosette-shaped heads have pale-green, extended leaves with red speckles. The taste is fresh and delicate with a hint of sweetness and a slight, pleasant bitterness.  It matures in 85-90 days.

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.