Chicory is a hardy, leafy plant valued for its distinctive flavor and versatility. It forms elongated, toothed green leaves or tight, pale heads depending on the variety, and produces bright blue, daisy-like flowers when allowed to bloom. The leaves have a slightly bitter taste, which becomes milder when blanched or cooked.
Thriving in cool conditions, chicory is grown as both a salad green and a cooking vegetable. Varieties include leaf chicory, radicchio, and forcing types such as witloof, which produce crisp, white chicons. Chicory is rich in fibre, vitamins, and minerals and has long been appreciated in both culinary and traditional uses, making it a valuable crop for autumn and winter gardens.
Choose the Right Time Chicory grows best in cool weather. Sow seeds in spring for summer harvest or late summer for autumn and winter use. It tolerates light frost.
Choose the Right Location Plant in full sun or light shade. Use well-drained, fertile soil. Loose soil helps good root development.
Sowing Seeds Sow seeds directly outdoors. Plant seeds about 1 cm (½ inch) deep. Space rows 25–30 cm (10–12 inches) apart. Keep soil moist during germination.
Thinning Thin seedlings to 15–30 cm (6–12 inches) apart, depending on variety. Thinning can be eaten as baby leaves.
Watering Water regularly, especially during dry spells. Avoid water stress, which increases bitterness.
Feeding Chicory does not need heavy feeding. Add compost before planting if soil is poor.
Blanching (Optional) To reduce bitterness, blanch heads by covering them with a pot, bucket, or soil. Blanch for 2–3 weeks before harvest.
Care Keep beds weed-free. Protect from slugs and snails.
Chicory grows steadily and provides flavourful leaves or heads for harvest in cooler months.
When to Harvest Leaf chicory can be harvested once leaves are 15–20 cm (6–8 inches) long. Heading types (such as radicchio) are ready when heads are firm and well formed. Chicory is often harvested in autumn and winter, and flavour improves after cool weather or light frost.
How to Harvest For leaf chicory, cut outer leaves at the base with scissors or a knife. For whole heads, cut the plant at ground level using a sharp knife. Harvest gradually to allow continued growth when possible.
Harvesting Blanched Chicory Remove the covering used for blanching. Cut the head cleanly at the base. Blanched chicory should be crisp and pale.
Best Time to Harvest Harvest on a dry day, preferably in the morning. Leaves are fresher and less bitter at this time.
After Harvest Care Remove damaged outer leaves. Use chicory fresh for best flavour. Store in the refrigerator for short periods.
Harvesting at the right stage ensures tender texture, balanced bitterness, and high-quality chicory.
