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.

How To Grow

1. 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.

2. Choose the Right Location Plant in full sun or light shade. Use well-drained, fertile soil. Loose soil helps good root development.

3. 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.

4. Thinning Thin seedlings to 15–30 cm (6–12 inches) apart, depending on variety. Thinning can be eaten as baby leaves.

5. Watering Water regularly, especially during dry spells. Avoid water stress, which increases bitterness.

6. Feeding Chicory does not need heavy feeding. Add compost before planting if soil is poor.

7. Blanching (Optional) To reduce bitterness, blanch heads by covering them with a pot, bucket, or soil. Blanch for 2–3 weeks before harvest.

8. Care Keep beds weed-free. Protect from slugs and snails.

Chicory grows steadily and provides flavourful leaves or heads for harvest in cooler months.

Harvesting

1. 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.

2. 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.

3. Harvesting Blanched Chicory Remove the covering used for blanching. Cut the head cleanly at the base. Blanched chicory should be crisp and pale.

4. Best Time to Harvest Harvest on a dry day, preferably in the morning. Leaves are fresher and less bitter at this time.

5. 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.

Common Problems

Common Problems with Chicory

Slugs and Snails

Young chicory seedlings are particularly vulnerable to slug and snail damage. Use organic pellets, copper tape, or beer traps to protect plants. Hand-picking in the evening is also effective.

Aphids

Aphid colonies can build up on the undersides of leaves, weakening plants and potentially spreading disease. Blast them off with water, encourage natural predators such as ladybirds, or apply an organic insecticidal soap spray.

Leaf Miners

Leaf miner larvae tunnel through leaves, leaving pale, winding trails. Remove and destroy affected leaves promptly. Covering plants with fine mesh can help prevent egg-laying.

Bolting

High temperatures or long days can trigger premature bolting (flowering), making leaves intensely bitter and reducing harvest quality. Sow at appropriate times for your season and choose bolt-resistant varieties where possible.

Downy Mildew

In cool, wet conditions, downy mildew can appear as yellow patches on the upper leaf surface with grey-white growth beneath. Improve air circulation by thinning plants, avoid overhead watering, and remove affected foliage promptly.

Root Rot

Waterlogged or poorly drained soil can cause root rot. Ensure good drainage and avoid overwatering, particularly in heavy soils.

Bitterness

Excessive bitterness is not a pest or disease but a common complaint. It is worsened by heat, water stress, or harvesting too late. Blanching heads before harvest significantly reduces bitterness.