Cichorium endivia var. crispum d'Hiver de Provence

The Winter Frisée Chicory from Provence is a hardy variety, grown for its curly and crunchy leaves. They are gathered in a tight rosette with a well-filled heart. It is consumed raw in salads or cooked like spinach. Sowing from June to August for a harvest 3 months later.

The Frisée Chicory is a vegetable plant belonging 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 wild chicory, which is found naturally in meadows and roadside edges.

Frisée Chicories have a rosette habit and green, cut and curly leaves. Some varieties need to be temporarily deprived of light to remove any possible bitterness, while others naturally bleach.

They are quite hardy but are a little more susceptible to winter cold than wild chicories. Therefore, it is prudent, in particularly cold regions, to provide protection such as a forcing cover or tunnel.

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

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

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.

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