Sugarloaf Chicory

Sugarloaf chicory produces long, upright heads of large, light green leaves with a pale yellow heart. Mildly bitter, nutty flavour and crisp texture, fantastic eaten raw in salads or cooked like spinach. Sow from May to July for harvests from July to September.

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.