Chicory: A Versatile Herb for Your Garden
Introduction
Chicory is a versatile and easy-to-grow herb that can be used for its leaves or roots. It’s a biennial plant, meaning it completes its life cycle in two years. Chicory is native to Europe but has become naturalized in many parts of the world, including the United States.
Types of Chicory
There are two main types of chicory:
- Witloof: Grown for its large root, which is used to make a coffee supplement or forced to produce tender white leaves called Belgian endive.
- Radicchio: Grown for its leaves, which can be in a tight head or a loosely packed bunch. Radicchio is best harvested young before it turns bitter.
Varieties of Chicory
There are many varieties of each type of chicory. Some popular varieties include:
- Witloof: Daliva, Flash, Zoom
- Radicchio: Rossa di Treviso, Rossa di Verona, Giulio, Firebird
Planting Chicory
Chicory can be started from seed or transplants. Seeds can be started indoors five to six weeks before they are moved outdoors. In warm climates, sowing outdoors or transplanting occurs September through March. In cooler climates, planting should be done three to four weeks before the danger of frost has passed.
Sow chicory seeds 6 to 10 inches apart in rows that are 2 to 3 feet apart. You can always thin the plants if they crowd each other, but close planting discourages weeds. The seeds are planted ΒΌ inch deep and thinning is done when the plants have three to four true leaves.
Growing Chicory
Chicory is a relatively easy herb to grow. It prefers well-drained soil with plenty of organic matter and performs best when temperatures are below 75 degrees Fahrenheit.
Chicory requires regular watering, especially during hot, dry weather. The herb should be fertilized with a nitrogen-based fertilizer about four weeks after transplant or once the plants have been thinned.
Harvesting Chicory
The leaves of chicory can be harvested as soon as they are large enough to use. The roots of witloof chicory can be harvested in the fall or winter after the first frost.
Forcing Chicory
Chicory can be forced to produce blanched leaves, which are often used in salads. To force chicory, dig up the roots before the first frost and cut the leaves to 1 inch. Store the roots in the refrigerator for three to seven weeks before planting them individually. The roots will produce a tight, blanched head of leaves.
Uses of Chicory
Chicory has a variety of uses, including:
- Culinary: The leaves and roots of chicory can be eaten raw, cooked, or dried and ground into a powder. Chicory is often used as a coffee substitute or additive.
- Medicinal: Chicory has been used for centuries to treat a variety of ailments, including digestive problems, liver problems, and skin conditions.
- Gardening: Chicory can be used as a cover crop or green manure to improve soil health.
Conclusion
Chicory is a versatile and easy-to-grow herb that can be used for its leaves or roots. It’s a valuable addition to any garden and has a variety of culinary, medicinal, and gardening uses.
