Chicory Brussels Witloof Seeds
Info: Chicory is also known as Chicorée, Belgian Endive or Radicchio. The `Brussels Witloof` variety was bred in Belgium in the 18th century and is particularly popular with gourmets. It is one of the most frequently cultivated varieties; It has a delicious, tangy, unique flavour and a compact lettuce heart with green leaves.
Chicory has countless ways of preparation: Use it raw for dipping, filling or chopped in salads. It can also be cooked, blanched (to preserve the characteristic pale yellow leaves), baked, roasted, caramelized, stewed, sweet or savory.
Sowing & Cultivation: The sowing takes place in rows, thinly distributed and 1-2 cm deep. Then cover with soil and water regularly. Separate young plants. Harvest time is in June to November. Chicoree likes a sunny site with nutrient-rich, loamy soil.
Chicory can also be grown as a winter vegetable. Then it is sown in late summer and in the autumn the thick roots are excavated and buried in a dark, warm cellar (for example heating room) in a sand box. About three weeks later, soft bleached heads occur, which then can be harvested.
|Botanical name||Cichorium intybus|
|Sowing||from march under glass, april/may outdoors|
|Location||sunny position, nutrient rich soil|