Chicory

A practical vegetable garden series

 

From seed to crisp heads and winter chicons.

 

Written for home gardeners in Hungary

CHAPTER WELCOME

Your chicory season starts here

This book follows the whole journey: seed → seedling → garden → care → harvest → kitchen → next season.

Chicory is a family of leafy crops with a delicious, pleasantly bitter edge. You can grow it for young salad leaves, colourful radicchio heads, tall sugarloaf hearts or winter chicons. The first step is choosing the kind you want: some chicory is harvested straight from the garden, while Witloof chicory is lifted as a root and encouraged to make a pale head in darkness.

In Hungary, wait until the soil has warmed before sowing chicory outdoors. For leafy heads, sow from late spring into midsummer; for a winter Witloof crop, sow in late spring or early summer so roots have time to develop. Keep plants watered in hot spells, because dry soil can make leaves tougher and encourage flowering. Protect autumn heads from early frost, and save the forcing roots for a cool, dark place.

Our Hungarian calendar

 

 

The rule for this series: dates guide us, but the plant and the weather make the final decision.

CHAPTER 1

Meet the Chicory

Chicory offers colourful garden heads, tender salad leaves and crisp winter shoots.

Chicory (Cichorium intybus) is grown in several forms. Radicchio makes rounded heads, often red with white veins; sugarloaf forms tall, green, lettuce-like hearts; and Witloof or Belgian chicory grows a strong root that can be forced indoors into a pale shoot called a chicon. All have a characteristic tangy bitterness, which mellows when the leaves are cooked or grown without light.

Three kinds of chicory

 

Related crops, different harvests

·  Radicchio: colourful rounded heads, often red and white.

·  Sugarloaf: tall, green, crisp heads for autumn.

·  Witloof: roots are lifted and forced in darkness for pale chicons.

·  Baby leaves: cut young chicory leaves for mixed salads.

·  Blanching: excluding light makes new leaves paler and milder.

·  Blue flowers: mature plants can flower if they bolt or are left to seed.

 

CHAPTER 2

Choose Your Chicory

Start with the harvest you want: quick young leaves, autumn heads or winter chicons from stored roots.

Ask yourself five questions

1.         Would I like colourful red radicchio or a tall green sugarloaf head?

2.         Do I want young leaves that I can pick a little at a time?

3.         Can I wait for warm soil before sowing outdoors?

4.         Do I have a cool, dark place to force Witloof roots in winter?

5.         Would I prefer a simple salad crop or a two-stage winter project?

A beginner-friendly first planting

 

 

 

CHAPTER 3

Let’s Sow

Chicory is grown from seed, much like lettuce, but it prefers settled warmth and steady moisture. Sow thinly in rows, then thin young plants to suit the type you chose. Baby leaves need little room; heads need space to form. Sow a short row first, then another later for a longer picking season.

When to sow in Hungary

For radicchio and sugarloaf heads, sow outdoors from late May through July, once the soil has warmed. Make a drill about 1 cm deep with rows roughly 30 cm apart. Sow thinly, cover lightly and water gently. Thin head-forming plants to about 30 cm apart. For Witloof, sow in May or June and thin plants to around 15 cm apart so their roots can develop. For baby leaves, sow closer and harvest young.

What you need

·  Chicory seeds of the type you want to grow

·  A hand fork or small rake for preparing the bed

·  A watering can with a fine rose and a clear label

·  A sunny or lightly shaded growing space

·  Well-drained soil improved with mature compost if needed

Sowing, step by step

1.         Remove weeds and loosen the soil; avoid adding fresh manure just before sowing.

2.         Make shallow drills about 1 cm deep, with rows roughly 30 cm apart.

3.         Sow seeds thinly, cover lightly with soil and water gently.

4.         Label the type and date; keep the seedbed evenly moist.

5.         When seedlings have a few true leaves, thin them to the spacing for their type.

 

 

CHAPTER 4

Seedling School

Chicory seedlings grow quickly in warm conditions. Thin them early enough to give each plant room, and keep the soil moist so the leaves stay tender.

Give each seedling room

When the seedlings have several true leaves, remove the weakest ones carefully. Leave about 30 cm between radicchio or sugarloaf plants, around 15 cm for Witloof grown for roots, or about 5 cm for baby leaves. If you started seeds in modules, transplant only sturdy plants and water them in well.

Which kind of chicory is this?

Check the seed packet for words such as radicchio, sugarloaf, Witloof or forcing chicory. Radicchio makes a rounded coloured head, sugarloaf a tall green heart, and Witloof is grown for its root before it is forced indoors. The names tell you how to space and harvest the crop.

Water while they settle

Keep the seedbed and new transplants evenly moist, especially in warm weather. Once plants are established, water deeply when the soil begins to dry. Chicory that repeatedly dries out may become more bitter or send up a flower stem before forming a good head.

Feeding

Chicory grows well in ordinary, fertile garden soil. Work mature compost into poor ground before sowing, but avoid overfeeding: very rich soil can encourage leafy growth at the expense of firm heads. Container plants may benefit from an occasional balanced feed during active growth.

 

 

CHAPTER 5

Ready for the Real World

Chicory can be sown directly where it will grow. If you raised seedlings indoors, plant them out once the weather is reliably mild.

Before planting: check the plants and the bed

1.         Choose sturdy seedlings with several true leaves and no signs of damage.

2.         Water module-grown seedlings before lifting them.

3.         Harden plants off gradually in a sheltered place for about a week.

4.         Prepare a sunny bed with loose, well-drained soil and steady moisture.

5.         Plant at the same depth as in the module; water in well.

When is it ready in Hungary?

Sow non-forcing chicory outdoors from late May through July, when the soil is warm. In cooler or higher parts of Hungary, wait until cold spring nights have passed; early chilling can encourage plants to bolt. For an earlier crop of baby leaves, sow a small batch under cover in April. Witloof for winter forcing is usually sown in May or June so the roots can mature before autumn.

Around Győr, the early summer heat can dry a seedbed quickly. Keep it evenly moist until the seedlings are established, and use light shade in a heatwave if young leaves wilt. Later sowings can make autumn heads, but harvest or protect them before a hard frost. Lift Witloof roots in late autumn before the ground freezes solid.

 

 

CHAPTER 6

Give Them a Good Home

Sun, open soil and even moisture help chicory form tender leaves and firm heads.

The right place

Choose a sunny site, or a spot with light afternoon shade during hot Hungarian summers. Chicory likes open, well-drained soil that holds some moisture. Remove weeds before sowing and mix in mature compost if the ground is poor. Avoid a bed that stays waterlogged, especially for Witloof roots.

Spacing

Give radicchio and sugarloaf about 30 cm between plants, with rows around 30 cm apart. Witloof plants need roughly 15 cm so the roots can grow, while baby-leaf chicory can be sown about 5 cm apart. Check your seed packet for the variety’s spacing.

Planting day

1.         Water seedlings and prepare a moist, weed-free bed.

2.         Make a hole just large enough for the root ball.

3.         Set the plant at the same depth it grew in its module.

4.         Firm gently and water deeply around each seedling.

5.         Add a label with the type and planting date.

Growing in pots

Chicory can grow in a container at least 30 cm wide with drainage holes and fresh potting mix. Baby leaves and compact radicchio types are easiest in pots. Give head-forming plants enough room, water whenever the mix begins to dry, and protect pots from hot afternoon sun.

 

CHAPTER 7

Water, Feed & Keep Them Growing

Steady moisture and a little attention help chicory stay tender and make good heads.

Watering

Water regularly in dry weather, especially while plants are young and as heads begin to form. A deep drink is better than a quick sprinkle. Repeated drying can make leaves tougher and more bitter, and hot, dry conditions may trigger bolting. Containers need checking more often in summer.

Mulch

Once plants are growing well, add a thin mulch of mature compost to hold moisture and suppress weeds. Keep it clear of the crowns so the base does not stay damp. A mulch can help during a warm, dry Hungarian summer, but do not cover the centres of plants you intend to blanch.

Feeding

Chicory in a reasonably fertile bed usually needs no extra feeding. If growth is weak, check water, weeds and soil condition first. Container crops can use a balanced liquid feed during active growth, following the label. Too much nitrogen can give soft leaves and loose heads.

Keep plants healthy

Weed while seedlings are small and check for slugs after damp weather. Keep water steady during heat, and harvest heads before they split or send up flower stems. If a plant bolts, cut usable leaves and remove the flower stem; the leaves may be more bitter, so sow another batch for a fresh crop.

 

CHAPTER 8

Heads, Roots & “What Is That?”

Chicory can look very different depending on its type. The head, leaves and roots tell you what harvest to expect.

Why is chicory so bitter?

Bitterness is part of chicory’s natural flavour. Radicchio and sugarloaf hearts are milder than their outer leaves, and cooking softens the taste. Witloof chicons grow without light, which makes them pale and less bitter. If leaves are especially harsh, check that plants have not dried out or bolted.

The beginner’s trouble guide

 

 

 

CHAPTER 9

Can I Pick It Yet?

Yes—when the head feels firm, or when young leaves are the size you want. Witloof chicons are ready when pale shoots are about 15 cm tall.

What “ready” looks like

Baby leaves can be cut when they are large enough to use, often a month or two after sowing. Harvest radicchio and sugarloaf heads when they feel firm and full, usually from late summer into autumn. Witloof chicons are ready after several weeks in darkness, when they are crisp and about 15 cm tall.

Harvest from early summer to winter

 

How often should I check?

Check the bed once or twice a week as heads develop. Pick baby leaves little and often, and cut mature heads before frost or splitting. Lift Witloof roots in late autumn, trim the foliage to about 2.5 cm above the crown and store roots cool. To force a few, stand them upright in moist compost, cover completely from light and keep at about 10–15°C. Pale chicons are usually ready in around four weeks, at about 15 cm tall.

 

 

CHAPTER 10

From the Garden to the Kitchen

Chicory’s crisp leaves bring a pleasant bitter tang to salads, side dishes and winter meals.

The first rule: taste and balance

Separate the outer leaves from the firmer heart and rinse away soil. Young leaves can go into salads; the inner leaves of radicchio and sugarloaf are usually milder and crisper. If the flavour feels strong, combine chicory with apple, pear, orange, cheese or a sweet dressing. Cooking also softens the bitterness.

Match chicory to the dish

·  Baby leaves: mix with lettuce, herbs and a sweet vinaigrette.

·  Radicchio: halve or wedge, then grill or roast until tender.

·  Sugarloaf: slice the crisp heart for salad or lightly braise it.

·  Witloof chicons: serve raw with a creamy dip or bake with cheese.

 

Storing fresh chicory

Keep unwashed chicory in a loose bag in the refrigerator and use it within several days. Remove damaged outer leaves before storing. For the crispest texture, keep heads cool and do not wash them until you are ready to cook or serve.

When you have more than you can use

Radicchio can be grilled or roasted and frozen for cooked dishes, though it will soften after thawing. Witloof roots store cool until needed for forcing; pot only a few at a time and keep them in darkness. Salad leaves are best picked fresh, so sowing small batches is often easier than storing a large harvest.

CHAPTER 11

Next Season Starts Now

A few notes about the type, sowing date and harvest will help you plan an even better chicory crop next year.

Keep a tiny garden record

·  Chicory type and variety name

·  Date seeds were sown and seedlings appeared

·  When plants were thinned or moved outside

·  Whether the bed stayed moist in summer

·  When baby leaves or heads were ready to pick

·  How the radicchio or sugarloaf tasted

·  Which type you would grow again

Saving seed and planning another crop

Chicory is usually grown as an annual for its leaves and heads, but plants can flower and set seed if left in the ground. Choose a healthy plant that has not been a poor or bitter crop, allow it to flower, then collect dry seed heads. Chicory can cross-pollinate with other chicory varieties, so saved seed may not come true when different types flower nearby. Buying fresh seed is simplest for most gardens.

1.         Choose a healthy plant with the type and flavour you liked.

2.         Leave it in place and allow the flower stem to develop.

3.         Let the blue flowers fade and seed heads dry on the plant.

4.         Collect the dry seeds before they scatter.

5.         Label the variety and year, then store cool and dry.

 

 

COME GROW WITH ME

CHICORY CHEAT SHEET

The page to come back to when you have soil on your hands and no time to reread the whole book.

 

 

 

COME GROW WITH ME • CHICORY

Horticultural reference: RHS, How to grow chicory. Seasonal guidance is adapted for Hungarian home gardens.