Cichorium endivia var. crispum de Meaux

The Meaux Curly Chicory is a biennial vegetable plant, 30 cm (12in) tall, with a voluminous and resistant variety. Cultivated for its curly and crunchy leaves, it forms a tightly packed rosette with a well-filled heart that can be consumed raw in salads or cooked like spinach. Sowing period is from April to July for a harvest 3 months after sowing.

The Curly Chicory is a vegetable plant that belongs to the Asteraceae family. It has the Latin name Cichorium endivia crispum, and is also known as Endive Chicory, Curly Endive, or Curly Endive, without being a common endive in the usual sense. It comes from the wild Chicory, which is naturally found in meadows and roadside edges.

Curly Chicories have a rosette habit and green, frilly leaves. Some varieties need to be temporarily deprived of light to remove any possible bitterness, while others naturally blanch.

They are quite hardy but are slightly more susceptible to winter harshness than wild Chicories. Therefore, it is advisable, in particularly cold regions, to provide protection such as a forcing net or tunnel.

In the garden, they thrive in moderately rich soil, preferably moist but well-drained.

Curly Chicory leaves are mainly consumed raw in salads, but can also be cooked in juice, gratin, cream, braised, or in béchamel sauce.

All Chicories have tonic, purifying, and slightly laxative properties.

Harvest: Chicories are harvested as needed and as they grow.

Storage: They can be stored for a few days in a cool place after harvest.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advised in case of drought.