Cultivation of Chicory / Succory

Site: Chicory likes a light and preferably alkaline soil in a sunny and open area.

Propagation: Sow in early summer; selecting Witloof variety for chions and Magdeburg or Brunswick varieties for "coffee" roots.

Growing: Thin or transplant to 18 inches apart. Chicory is not suitable for growing indoors. To grow chicons, dig up roots in autumn, cut leaves to 1 inch and trim 1 inch off root. Bury well in sandy compost and water. Exclude light and move into a cellar or garage. Chicons are ready to eat in 3 - 4 weeks.

Harvesting: Gather leaves when young. Dig up roots in first autumn and chicons in winter. Preserve by drying the root and leaves.

Culinary Uses: Raw chicory can be used shredded in salads, adding extra taste and color. There are many different types of chicory, ranging in color. Chicory is widely grown in Italy, where red leaved chicories are known as 'radicchio.' Many types of chicory are lifted in the autumn and are then either stored in a cool place, or the 'chicons' of some varieties (e.g. 'Witloof') can be forced in sand in a warm, dark place. Ground, dried chicory root is often used as a coffee substitute.