Chicory

Overview

Chicory – Leaf – Chicorum intybus                                                                      Rotation group – Others

Endive – Chicorum endivia& radicchio- Chicorum intybus

There is a great deal of confusion over the naming of these plants. They all belong to the same family but somehow they have acquired separate identities. In the UK radicchio is used to identify the red and variegated leaf types.

Chicory is known in France as endive and to the Italians as endiva. The difference is that chicory is regarded as perennial and endive as biennial. All three are cultivated in exactly the same way.

Witloof Chicory and Endive BENEFIT FROM BEING BLANCHED BEFORE USE, Sugar Loaf Chicory is self-blanching.

Witloof chicory – Chicorum intybus

Witloof chicory is grown for its blanched shoots or chicons that are forced in darkness during the winter months. It is totally hardy and can be blanched in-situ or using the more traditional method of digging up the roots and forcing them into growth in a shed, greenhouse or cellar.

Endive – Chicorum endivia

Endive needs to be blanched before using to remove its bitter taste. It can be eaten raw or cooked and is a useful alternative to lettuce. There are two types available, the curled for summer use and the Batavian or round leaved form for late autumn and winter use. In a hot summer endive will quickly run to seed. It is best grown on a shaded part of the plot.

Sugar loaf chicory – Chicorum intybus

Sugar loaf chicory (Pain de Sucre) is self-blanching because it produces a tight head of leaves therefore it does not require darkness to produce a usable heart. They are hardy enough to remain in the soil until they are wanted but will require protection from the worst of the winter weather.

How to grow

Sow

Witloof chicory is grown from seed sown in the open ground from June to July, don’t be tempted to sow too early in the season. Sow the seed thinly along or station sow in drills 12.5 mms/ ½ ins, deep watering with liquid seaweed just before sowing. Gently pull the soil back to cover the seed using a garden rake, lightly firm the soil using the back of the tines and then carefully drag the rake down the line of the drill to disguise the seed row.

Endive resents transplanting, it is best grow from seed that is directly sown into the soil. Sow thinly or space sow from late June in drills that are 12.5mm / ½ in deep, watering along the row with liquid seaweed just before sowing takes place.  Make the rows 30cms / 12ins apart and space the plants at 30cms / 12ins along the row.

Sugar loaf chicory is grown from seed in exactly the same way as the Witloof chicory but because it makes much bigger the plants the rows and plants have to be spaced at 45cms / 18ins apart.

Grow on

Thin or space sow the plants 30cm/12ins apart making the rows 30cms/12ins apart. Cut rather than pull the unwanted seedlings out to avoid any disturbance to the remaining plant. Water along the rows using liquid seaweed to re-settle the soil around the plants.

For Sugar Loaf chicory thin or space sow the plants 45cms/18ins apart making the rows 45/18ins apart.

Aftercare

Water regularly and hoe between the plants and rows to control weeds. The plants will benefit from an application of an organic mulch to conserve moisture and keep the roots cool.

How to Harvest

Harvesting and blanching

Witloof roots will be ready for lifting during October and November. Cut off all of the top growth of leaves just above the crown of the plants. Dig up the roots and trim away any side roots cutting the back the main root to 15cms / 6ins long. Plant the prepared roots about 10cms/4ins apart in a box, bucket or pot filled with old potting compost or garden soil. Grow in total darkness, excluding all light to prevent there being any chance of the roots becoming bitter.  Keep the container somewhere at around 10C/50F and in around 4 weeks the chicons will have grown to 15 – 20 cms / 6 – 8 long and will be ready for cutting. A second crop of loose leaves will grow around the edge of the crown.

The endive plants will need to be blanched a short time before the intended harvesting date. It is important to ensure that all of the leaves are dry before beginning the blanching. The plants can be covered with a flowerpot, covering the drainage hole to exclude light. The heart of the plants can be covered with a slate, piece of flat timber or plate to exclude light. Another method is to tie up or contain the outer leaves using an elastic band to bunch the inner leaves tightly together.

Sugar loaf chicory grows like a large Cos lettuce. Cut the heads as they are required and peel away the outer leaves to reveal the blanched heart of the plant.

Issues

Pests and diseases - Apart from birds and slugs generally trouble free.