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Chicory Barbe de Capucin - Vilmorin Seeds

Cichorium intybus à larges feuilles Amère type Barbe de Capucin
Common chicory, Monks Beard

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'Barbe de Capucin' or 'Monks’ Beard' chicory forms a rosette of 40-50 cm long, serrated green leaves. Distinctive bitter taste, perfect in salads. This chicory can be forced in a cool, dark place for staggered harvests all winter long. Sow from April to July and harvest 6 to 8 weeks later.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
20 cm
Soil moisture
Moist soil
Germination time (days)
8 days
Sowing method
Direct sowing, Sowing under cover
Sowing period April to July
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F
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A
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O
N
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Flowering time July to September
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A
M
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J
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Harvest time January to April, October to December
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Description

'Barbe de Capucin' or 'Monks’ Beard' chicory forms a rosette of long, serrated green leaves. Distinctive bitter taste, perfect in salads. This chicory can be forced in a cool, dark place for staggered harvests all winter long. Sow from April to July and harvest 6 to 8 weeks later.

Common chicory is a herbaceous plant that belongs to the Asteraceae family. It bears the Latin name Cichorium intybus and is also known as wild endive or succory. It grows naturally on roadsides and in meadows and has pretty, daisy-like blue flowers in summer. The shape and flavour of its leaves is similar to those of the Dandelion plant. There are many cultivated varieties that vary considerably in shape, colour and flavour. Leaf chicory varieties include radicchio (or red chicory), Catalogna chicory (also known as Italian dandelion, puntarelle or asparagus chicory), Belgian endive (or Witloof) and sugarloaf. Root chicory (Cichorium intybus sativum) is grown mainly as a coffee substitute, with the advantage of being naturally caffeine-free! Common chicory is often wrongly named “endive”. True endives belong to a closely related species, Cichorium endivia. The most common cultivated forms are escarole and “frisée” (curly) endive.

Common chicory is more cold-hardy than endive. It prefers moderately rich, cool, well-drained soil. In colder regions, provide winter crop covers such as fleece or polythene sheeting. Some varieties require forcing, which can be done in a cellar.

Chicory greens bring a lovely, bitter edge to mixed salads; they are delicious sautéed, braised or cooked in bechamel sauce. They boast numerous health benefits, including boosting the immune system, easing digestion and reducing inflammation.

Harvesting: pick the outer leaves as and when required

Storage: chicory greens will keep for a few days in the refrigerator

Good to know: hoeing and weeding around your plants regularly will help keep the weeds in check. Mulching is a great way to keep the soil moist, especially during dry spells.

Harvest

Harvest time January to April, October to December
Type of vegetable Leaf vegetable
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Productive
Use Cooking

Plant habit

Height at maturity 50 cm
Spread at maturity 20 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour medium green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Cichorium

Species

intybus

Cultivar

à larges feuilles Amère type Barbe de Capucin

Family

Asteraceae

Other common names

Common chicory, Monks Beard

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference25911

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Planting and care

Sowing:

From June to September, sow lightly in shallow flat-bottomed drills, about 5 cm wide and 2 cm deep. Leave 30 cm between each row. Cover the seeds lightly and water. Thin out the seedlings, keeping one every 30 cm. If necessary, they can be transplanted when the seedlings reach the 7-8 leaf stage.

Care:

To avoid diseases such as downy mildew or leaf spot, weed and hoe around your plants regularly and make sure to rotate your crops every 3 to 4 years. Although common chicory is more frost-resistant than curly endive or escarole, its best to protect your plants with crop covers during the colder winter months.

Forcing:

In mid-November, lift the chicory plants. Keep only those with roots that measure over 1 cm in diameter. Trim off the leaves about 1 cm above the collar (the base of the leaves). Place the prepared roots in a sand-filled container in a sheltered place until they are ready for forcing. For harvests all winter long, force the plants in batches every fortnight. Place the roots side by side in forcing trays filled with peat or sand. Keep away from the light. Room temperature needs to be around 8 to 10°C (a cellar is ideal). The leaves are ready to be harvested about 3 weeks later, when they are roughly 20 cm long.

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Seedlings

Sowing period April to July
Sowing method Direct sowing, Sowing under cover
Germination time (days) 8 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun, Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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