BACK

Chicory (Witloof)

Cichorium intybus

INTRODUCTION

Witloof chicory, also known as Brussels or Belgian endive, belongs to the aster family and flowers as you would imagine, with blue flowers. It has long been used as a coffee substitute.

More recently, it has been produced for its root, which, during the winter, can be forced to produce etiolated blanched salad leaves known as 'chicons'.

The resulting leaves are crunchy although slightly bitter, but come to harvest at a useful time of year when salad can be scarce in the garden.

Soil Preparation

Producing witloof chicory is a game played in two halves.

Firstly you need to sow seed to produce a plant and in turn a perennial root, and secondly, the root is lifted in the autumn and prepared for forcing and blanching.

Producing the root of witloof chicory is a relatively straightforward procedure but good soil preparation is essential for the best results.

The growing site should be in a sunny position with organic material added well in advance of sowing.

The ground should be light, fertile, free-draining and stone free.

Sowing & Planting

Stage 1. Growing the root-

Prepare the seedbed by removing any weed from the soil and rake level to a fine tilth.

Sowing should be made in May and the root will take approx 170 days to maturity. Sowing too early into cold soils will result in poor germination.

Sow seed thinly in drills (shallow grooves) and cover to a depth of 1cm (0.25 inches) with 50cm (20 inches) between rows.

When seedlings are large enough to handle, thin to one plant every 20cm (8 inches). Thinnings can be used as transplants for adjacent beds should you require extra plantings.

Sowing and growing witloof chicory is very similar to producing a parsnip crop.

Growing & General Cultivation

Keep growing crops free from weeds as witloof chicory does not compete well with weed pressure.

Keep plants well watered, especially during dry weather. Drought conditions will result in smaller roots and more bitter chicons at forcing time.

Pests & Diseases

Generally, witloof chicory is a pest and disease-free crop to produce.

Harvesting

Stage 2. Lifting the root and forcing-

Witloof chicory can be forced outdoors in situ under straw, but a more reliable method is to force it inside in a shed, garage or cellar.

During October start lifting roots from the soil, trim off all foliage to within 1 cm of root top and clean away any soil.

Pack horizontally in boxes of sand or compost and store in a dry cool situation. When required for forcing, transfer to pots and bury with compost or sand and carefully water.

Cover the pot with a black bucket or similar, excluding all light and maintain a temperature of 10-15c.

The blanched chicons will appear and be ready for harvest in approx 4-5 weeks from covering.

Cut as required with a sharp knife and store in the fridge for up to a week.

Force roots as required throughout the winter.