Chicory

Chicory is a hardy perennial herb of the daisy family, grown as an annual or biennial vegetable for its tender leaves, tight heads, and fleshy roots. It encompasses a wide range of cultivated forms — radicchio, Belgian endive, puntarelle, and loose-leaf Italian dandelion types — all sharing a characteristic pleasant bitterness. Plants thrive in cool conditions and tolerate light frosts, making them ideal for extending the growing season. Bright blue flowers appear on mature plants and attract pollinators.

Growing

Start seeds indoors 4 weeks before transplanting out, sowing 0.5 cm deep in trays at soil temperatures of at least 5 °C; seeds germinate in 7–14 days. For direct sowing, sow thinly in rows 30–45 cm apart at the same depth once soil reaches 5 °C, then thin seedlings to 20 cm apart. For radicchio and heading types, transplant seedlings outdoors once nights stay reliably above 4 °C, spacing 20 cm apart in rows 30 cm apart. For Belgian endive (witloof), sow directly in deep, loose soil to encourage straight taproot development; roots are lifted later for indoor forcing.

Care

Water consistently to keep soil evenly moist; irregular watering can trigger premature bolting. Apply a balanced liquid feed every 2–3 weeks once plants are established. Mulch around the base to retain moisture and suppress weeds. Remove any flower stems promptly on heading varieties to redirect energy into leaf and head production. For witloof types, cut back foliage to 2 cm after lifting roots before forcing in darkness to produce chicons.

Harvest

Harvest loose-leaf types by cutting outer leaves once plants reach 15–20 cm tall, leaving the centre to regrow for successive cuts. Heading radicchio types are ready when heads feel firm and dense to the touch, typically 55–70 days from transplant. Puntarelle and Catalogna types are harvested by cutting the whole plant at the base or picking individual shoots when central spears are 10–15 cm long. Roots for witloof forcing are lifted once the above-ground foliage dies back and the taproot is well developed.

In the kitchen

Raw chicory leaves add a pleasantly bitter crunch to salads and pair well with sweet dressings, walnuts, and blue cheese. Radicchio heads can be grilled, braised, or roasted to mellow bitterness and develop caramelised sweetness. Puntarelle shoots are traditionally sliced thin and served with anchovy vinaigrette. Witloof chicons are eaten raw in salads or braised with butter and lemon as a side dish. The roasted, dried root is ground as a caffeine-free coffee substitute.

Storing

Fresh-cut leaves keep for up to 5 days wrapped loosely in a damp cloth in the refrigerator. Whole radicchio heads store for 2–3 weeks in the vegetable drawer at 1–4 °C. Witloof chicons must be kept in the dark during storage to prevent greening; wrap in paper and refrigerate for up to 2 weeks. Roots intended for forcing can be stored in slightly moist sand in a cool, dark location at 0–4 °C for several weeks before use.