Growing Leaf Chicory

Leafy chicory (Cichorium endivia) is a biennial vegetable belonging to the Asteraceae family. It is not the well-known blue-flowering common chicory (Cichorium intybus) with blue flowers growing along roadsides. Leafy chicory was discovered as a tasty vegetable in Brussels back in 1846, when a local gardener at the botanical garden noticed that from chicory roots stored in peat for coffee production, firm and tasty chicons were growing. Since then, chicory has been continuously bred and many varieties are known, some even with reddish leaves. Currently, Belgium and France are considered the largest growers of chicory chicons. In the Czech Republic, chicory cultivation is not yet very widespread. But what exactly are these chicons? They are clustered and tightly pressed leaves without green pigment, which are formed by forcing without access to light. Obtaining leafy chicory chicons is not entirely simple, but more experienced growers will certainly succeed. Those who don't succeed the first time may manage next time, so they can also try the slightly bitter taste of leafy chicory chicons.

Among the best-known types, besides leafy chicory, are curly endive with finely curled green leaves, escarole, forming heads, and red leaf salad chicory (Radicchio). This chicory originates from Italy. The plant consists of crisp, firm leaves of dark red color with distinctive white ribbing. Thanks to continuous breeding, other cultivars can also be found. For example, salad chicory - chicon variety Di Bruxelles. This is a highly productive variety requiring clay-sandy, deeply worked soils. From roots prepared for forcing, chicons can be obtained in approximately 3 weeks.

Growing leafy chicory

Leafy chicory is grown in two phases. Sow chicory seeds directly in the bed in May to June. Sowing at an earlier date may cause plants to bolt. Rows should be approximately 30 cm apart. Thin the emerged plants to a distance of approximately 10 cm so that the roots have enough space to grow. In excessively sparse stands, roots develop that are too thick, which produce undesirable branched chicons during forcing. Dig up the roots in October. After harvest, it is advisable to leave them lying on the bed for a few more days to dry. However, protect them from possible frost. Then cut the tops approximately 3 cm above the end of the roots, so as not to damage the growing point. Roots with a diameter of around 4 cm and approximately 25-30 cm long are suitable for forcing. Store sufficiently developed roots in a cool and dark place. They can be stored very well in polyethylene bags. In this form, store the roots until you decide on the second phase - forcing.

Forcing can be done in two ways - traditionally in soil or hydroponically. When growing in soil, cover pre-cultivated roots with a thin layer of soil (peat) and allow them to grow in complete darkness for 5 - 8 weeks at a temperature of 14 - 16 °C. New leaves that grow in darkness are white and not as bitter as regular leaves. Hydroponic cultivation is considered the simpler method. Place prepared roots closely together in a bucket. Fill the bucket approximately 2/3 full with water (roots must never be completely submerged - the growing tip must remain dry). To limit light exposure, cover the bucket with black opaque foil. The optimal temperature for this forcing method is approximately 18 °C. At this temperature, chicons will reach harvest within 3 - 4 weeks. Remove developed chicons and cut them with the root base so they don't fall apart. You can ensure a regular supply of chicons to your kitchen by gradually starting stored roots throughout the entire winter period. To maintain quality, store harvested chicons wrapped in black foil to prevent light exposure until processing (consumption). Unwrapped chicons would turn green and bitter in light. The delicate structure requires gentle handling.

Medicinal Benefits of Chicory

Chicory chicons are not as rich in vitamins as other vegetables, but they contain other highly beneficial substances that have detoxifying effects on the body. High fiber content has a beneficial effect on digestion, improves intestinal passage and prevents constipation. By consuming chicory, you can lower blood cholesterol levels, as chicory prevents excessive accumulation of fatty components in the body. Another benefit of consuming chicory is that fatty components are bound and removed from the body before they can be deposited in the blood, which acts as prevention against cardiovascular diseases (arteriosclerosis, high blood pressure, heart attack, stroke). People suffering from obesity, diabetes or certain metabolic disorders should include chicory chicons in their diet. This naturally eliminates dangerous fatty substances. A health-significant property of this vegetable is that it prevents the accumulation of dangerous heavy metals in the human body. During digestion, chicory binds heavy metals (lead, mercury, cadmium) in the small intestine and removes them from the body in the same way as fatty substances. Chicory also contains substances that stimulate the function of the gallbladder, liver and pancreas. If you're looking for a source of folic acid and vitamin B1, reach for chicory chicons as well. Regular but moderate consumption of chicory can only benefit your body.

What to cook with chicory buds?

Chicory buds are delicious in various salads, but they can also be cooked. A quick and simple dish is French-style baked chicory.

Recipe for French-style chicory:

• 4 chicory buds
• 4 slices of poultry ham
• blue cheese (Roquefort, blue cheese)
• goat cheese
• a piece of butter

Cut the raw chicory buds lengthwise. Insert slices of cheese between the chicory halves - don't be shy with the amount. Wrap the bud in a slice of ham and secure it with a toothpick to prevent the package from unwrapping. Place the prepared buds in a buttered baking dish, sprinkle with grated cheese and bake in the oven for approximately 15 minutes. For the last few minutes, switch the oven to grill mode so the cheese browns nicely. Serve the dish with fresh baguette.