Chicory

Growing Guide

Sow seeds Chicory seeds thinly in June or July in a propagator and cover with a fine layer of vermiculate or compost and place in a shaded area. Sowing these seeds earlier will likely result in the plants bolting before you are able to harvest them. Once seedlings are well grown, plant out in a sunny spot 15cm apart in well-drained soil. Your chicory should be ready to begin harvesting in October, or approximately 14 weeks after sowing.

Chicory can be eaten raw or cooked and is a delicious alternative to add to roasts, stir-fries or as a vegetable side dish. For the best flavour, eat soon after picking.

TOP TIPS

Like rhubarb, chicory can be ‘forced’ by removing mature roots to a warm, dark place in order to coax them into rapid and early growth. Transplant lifted roots into a plant pot and cover with another, ensuring that any drainage holes on the covering pot are completely sealed. It is important that even the slightest shard of light is excluded from the roots; light will turn your chicons (forced chicory heads) bitter. To harvest, use a sharp knife to cut into and across the top of the root in order to keep the leaves together.