Chicory: sowing, cultivation and harvest

Botanical description

It all starts with the genus Cichorium. This famous chicory whose history is somewhat lost in the mists of time. Prehistoric men certainly included it in their diet, but it is in the Ebers Papyrus, dating from the 15th century BC, that chicory is mentioned as a medicinal plant. Already, a distinction is made between wild field chicory and cultivated garden chicory. From the former, the root is used, mainly for its therapeutic virtues, while from the latter, the leaves are preferred.

Botanical plate

Later, the Greeks and Romans also greatly appreciated this chicory, primarily for its therapeutic properties. But all cultivated varieties mainly originate from wild chicory. Meanwhile, garden chicory was neglected as it was considered too bitter. Charlemagne nevertheless included it in his Capitulare de Villis, listing all plants worthy of a place in castle gardens. It appears again later in the Codex.

Botanically speaking, chicory therefore belongs to the very, very large Asteraceae family (compound flowers) which includes no less than 20,000 different species. And the genus Cichorium itself is divided into two species: Cichorium endivia and Cichorium intybus. This is where confusion subtly creeps in… Cichorium endivia (Endive chicory), as its name does not indicate, includes escarole salads (Cichorium endivia var. Latifolia) and curly endive salads (Cichorium endivia var. Crispum). Endive is not classified here but rather in the species Cichorium intybus (also called wild chicory or bitter chicory) which also includes chicories whose green or red leaves we consume (Sugar Loaf, Barbe-de-Capucin, Trevise and other beautiful Italian chicories) or even industrial chicories (Cichorium intybus var. Sativum) whose roots are dehydrated, roasted and crushed to make the hot drink dear to the Leroux brand.

Endive chicories (without the endive!)

Endive chicory (Cichorium endivia) has been cultivated since Roman antiquity but does not originate from a wild variety. Cultivated as a vegetable plant, native to the Mediterranean basin, this variety of chicory is considered the “true endive” by botanists. It is an annual, self-fertile plant that forms two groups of cultivated varieties: curly chicories (Cichoirum endivia var. crispum) and escarole chicories (Cichorium endivia var. latifolium).

These are erect herbaceous plants with a taproot. For escarole, the leaves are alternate, slightly wrinkled, with entire or dentate edges. Whereas curly endive has narrow leaves, spreading in a rosette, strongly dentate, slightly pubescent or glabrous, and becoming finer towards the top of the stem. Yellow in the centre, the leaves turn green towards the outside.

Wild or bitter chicories

Wild chicory or bitter chicory (Cichorium intybus) is a perennial herbaceous biennial with a fleshy, cylindrical taproot and an erect habit. It grows on a single, branched, angular and villous stem. The basal leaves are divided, lobed, quite similar to those of dandelion, the middle leaves are entire and lanceolate while the upper leaves form bracts. These bright green leaves are rough on the upper side and pilous on the underside. Certain parts of the plant, particularly the roots and leaves, produce a very bitter white liquid. They are often found on roadsides, perennial fallows, and uncultivated fields.

From July to September, azure blue flower heads appear. They bloom at dawn and close at midday, unless the sky is overcast. A peculiarity that earns them the name “sun’s brides”. Then, scaly achenes with short egrets appear.

The species Cichorium intybus includes varieties cultivated for their leaves, and others for their roots. These multiple uses have led to the creation of numerous cultivars:

• Barbe-de-Capucin: this is the authentic bitter chicory, cultivated for its divided foliage. It has a long straight root that can be forced in a cellar in winter. This results in the formation of long, etiolated, dishevelled and pale leaves, but above all much less marked by bitterness. Of Italian origin, this chicory was widely cultivated in the 19th century around Montreuil, in the Paris suburbs.
• Sugar Loaf, an improved wild chicory: this is another cultivated variety of wild chicory obtained from Cichorium intybus foliosum which produces, among others, endive. It owes its name to its tightly packed leaves that form a dense, hard head resembling a sugar loaf.
• Italian chicories: these are varieties of wild chicories of Italian origin with a beautiful red colour that appears with the first cold weather. Their head is much smaller but very tight and their bitterness is very present. Their leaves are crossed by a fairly wide white midrib.

Barbe-de-capucin, sugar loaf, Italian chicory and endive

• Witloof chicory or endive, also called chicon in the North. Cichorium intybus foliosum is cultivated to be forced to obtain beautiful pale and swollen shoots.
• Coffee chicory (Cichorium intybus var. sativum) is a bitter chicory cultivated industrially for its large root. Cut into chips or grated, dried, roasted and ground, the root is used to make the hot drink simply called chicory, very popular in Nord Pas-de-Calais and Belgium. But the largest part of this chicory production is intended for the production of inulin, a sugar that transforms into fructose. As for the foliage, it feeds livestock.

Wild chicory has many medicinal properties, known since antiquity. The root or leaves are used, prepared as a decoction or infusion. It is known to improve digestive disorders. It is diuretic, appetising, sudorific and stimulating. The roots, prescribed as a decoction, treat liver disorders.

The different varieties of chicory

Escarole Varieties

Curly Endive Varieties

Italian Chicory Varieties

Witloof Varieties

Barbe-de-Capucin Varieties

Sugarloaf Chicory Varieties

Escarole is a generous chicory. It forms a rosette reaching 30 to 40 cm in diameter, composed of broad, slightly undulate leaves that are particularly crisp. This autumn and winter salad has a flavour marked by a hint of bitterness. The leaves tenderise after the first white frosts.

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Escarole Cornet d'Anjou - Cichorium endivia var. latifolium

Also known as Cornette, this escarole is a very early heirloom variety. It's harvested in autumn.

• Flowering time August to October
• Height at maturity 50 cm

See the product sheet

Escarole Géante Maraîchère - Cichorium endivia var. latifolium

The Giant Market Gardener escarole can reach 55 cm in diameter and its heart blanches naturally

• Flowering time August to October
• Height at maturity 30 cm

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Escarole Blond Full Heart - Vilmorin Seeds

The Full-Hearted Blonde escarole is an early variety to harvest from August

• Flowering time August to October
• Height at maturity 30 cm

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These are flavourful salads with broadly cut and dentate foliage, grouped in a spreading rosette. Less hardy than escarole, curly endive is more of a summer or autumn salad. To reduce the bitterness of its leaves, it needs blanching about ten days before harvest.

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Curly Endive Fine de Meaux - Cichorium endivia crispum

This is a curly endive that withstands heat well. Ideal for an autumn harvest

• Flowering time August to October
• Height at maturity 30 cm

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Cichorium endivia var. crispum Très Fine Maraîchère

The Very Fine Market Gardener curly endive is a very early variety with finely cut foliage. Resistant to bolting, it's ideal for summer harvest

• Flowering time August to October
• Height at maturity 50 cm

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Frisée endive Grosse Pancalière - Ferme de Sainte Marthe seeds

The Large Pacalière curly endive is an heirloom variety producing a naturally blanching head. It reaches 40 cm in diameter

• Flowering time August to October
• Height at maturity 50 cm

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These chicories with beautiful red to purple robes are very frost-resistant and occupy the vegetable garden all winter without real protection. Their heads, dotted with very white midribs, are rather dense and tight but small. Ideal for autumn and winter harvests, they can regrow if the foliage is cut above the collar. Their flavour is bitter which is why they’re incorporated into mesclun mixes where they add colour.

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Chicory Rossa di Verona

The Red Verona chicory forms a nicely red, round head of about 300 grams harvested in autumn and winter.

• Flowering time August to October
• Height at maturity 50 cm

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Chicory Rossa di Treviso

The leaves of Red Treviso chicory are long, red with white midribs and very crisp, forming an elongated head. Reserved for autumn harvest

• Flowering time August to October
• Height at maturity 50 cm

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Chicory (Radicchio) Palla Rossa 3 - Ferme de Sainte Marthe Seeds

The Palla Rossa chicory is an early variety with leaves of intense red. It forms tightly closed, perfectly crisp heads

• Flowering time August to October
• Height at maturity 50 cm

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Specifically, it’s the Witloof chicory (meaning “white leaves” in Flemish) that produces properly white endives. The cultivation of this variety from Cichorium intybus var. foliosum is relatively recent, dating back to 1850. It’s a creation attributed to Mr. Bréziers, head gardener of the Belgian Horticultural Society, who obtained this spindle-shaped salad by placing some wild chicory plants in sand.

This particular cultivation of endive involves three distinct steps: sowing the roots in open ground in May followed by harvest between September and November, forcing in darkness to obtain a hypertrophied bud, then breaking which consists of separating the shoot from the root.

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Witloof Chicory Normale Maraîchère

This Normal Witloof chicory is a mid-early variety that forms very firm endives

• Flowering time August to October
• Height at maturity 30 cm

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Witloof Chicory Crénoline F1 - Vilmorin Seeds

This is a hybrid endive variety very resistant to diseases, with simpler cultivation than traditional varieties. It's a less bitter variety

• Flowering time August to October
• Height at maturity 1,50 m

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This wild chicory with dishevelled leaves grouped in a rosette is very bitter if consumed as is. It’s therefore obligatory to force it, just like endive, in warmth and darkness. Another method involves forcing it outdoors in a mulched trench under an opaque mini-tunnel. This forcing produces pale young leaves, finely dentate, significantly less bitter.

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Chicory Monk's Beard - Cichorium intybus

The wild Barbe-de-Capucin chicory is sown between April and July for harvest 6 to 8 weeks later

• Flowering time August to October
• Height at maturity 50 cm

See the product sheet

These chicories are very old varieties that form white-green, very elongated and tight heads. The leaves curl to form a cone that can reach 40 to 60 cm in height. They blanch naturally. This is a crisp salad, eaten raw or cooked, with a mild flavour. It’s frost-resistant, which actually improves its flavour, and is harvested in autumn and winter.

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Sugarloaf Chicory Improved - Vilmorin seeds

This improved Sugarloaf chicory produces broad, entire and veined leaves that form a nicely white-hearted head

• Flowering time August to October
• Height at maturity 50 cm

See the product sheet

Sowing chicory

What soil and exposure for chicories?

Most chicories, especially those of the species Cichorium intybus, have a taproot that sinks deep. This is why they need deep, well-loosened and soft soil, free from stones for endives, rich in well-decomposed organic matter. However, endives dislike excess nitrogen. This soil must also be cool but well-drained, as chicories generally dislike moisture.

As for the soil type, it matters little to chicories. It can therefore be neutral and ordinary, even slightly acidic or clayey.

Chicories thrive in a sunny spot, especially when the young seedlings emerge from the soil. However, in midsummer, some varieties of chicory cannot tolerate excessive heat. Therefore, shade from other vegetables will be beneficial. You can also sow in partial shade provided the location is not too cold.

When to sow chicories?

Depending on the species, chicory sowing is staggered from May to August, knowing that germination occurs at temperatures between 15 and 20°C. Sowing under cover is always possible, but directly in open ground is better to avoid premature flowering and thus bolting. Thus, escarole and curly endive are ideally sown from mid-May to mid-July, and from mid-July to mid-October for early winter production. Sugar Loaf chicory is sown from March to June, Italian chicories from June to August. As for endives, it is recommended to sow them in May or June for a harvest scheduled from November. The sowing period for Barbe-de-Capucin is longer as it extends from April to August.

How to sow and transplant chicories?

Generally, chicory sowing is done in rows spaced 30 to 40 cm apart.

• Weed the soil thoroughly and remove any remaining stones.
• Loosen the soil using a hand rake or a broadfork.
• Add well-decomposed organic matter.
• Make furrows 1 cm deep.
• Sow thinly and cover with a fine layer of soil or sieved compost.
• Water with a watering can rose.

Germination occurs in 3 to 5 days in open ground. Beyond this, there is a risk of bolting. Additionally, temperatures between 15 and 20°C are required for proper germination.

After approximately 3 to 4 weeks, thin to 10 cm apart for endives, and 30 cm for other chicories. The removed seedlings can be transplanted at the same spacing.

What maintenance do chicories require?

Chicories appreciate regular watering, especially during hot and dry periods. This is how you’ll produce salads with tender foliage. However, avoid wetting the leaves too much, particularly when blanching them. To space out watering, don’t hesitate to mulch the soil around the salads with a good layer of straw or ferns. This mulch will also have the advantage of protecting late chicories like some escaroles or curly endives from autumn or winter cold. If the cold is particularly sharp and frosts severe, installing winter protection fleece is recommended.

Chicories don’t appreciate competition from adventive plants at all. It’s therefore necessary to hoe and weed regularly. Moreover, these hoeing and weeding sessions aerate the earth and facilitate water penetration.

Moderately hungry, chicories nevertheless welcome a small application of well-rotted homemade compost.

Blanching and harvesting chicories

Not all chicories are created equal. Some can be harvested as they are, others require blanching to remove bitterness, while some need forcing.

Escaroles, curly endives or Italian chicories, as well as ‘Pain de sucre’ chicories, can be harvested from late summer, depending on the variety, as needed, preferably in the morning during warm weather. The harvest continues into the heart of winter for the most cold-resistant chicories. To harvest a chicory, simply cut the base with a sharp knife. Escarole and curly endive should be well spread out, while others form a compact head.

If you’re concerned about the bitterness of these salads, they can be blanched.

Blanching for Less Bitterness

Some chicories become sweeter, more tender, and crispier if the central leaves are blanched. This is the case for curly endives and escaroles, whose hearts are deprived of light (and thus chlorophyll). The blanching method varies depending on the species.

For escaroles and curly endives, this blanching process takes place about ten days before harvesting in situ. To do this, simply tie the leaves together using a piece of raffia, string, or an elastic band. However, this method carries several risks: the heart may rot if tied during damp weather. It’s best to blanch during dry conditions. The second risk is the presence of slugs, which, trapped inside the salad, will feast like it’s Christmas dinner. Check carefully that no slugs are hiding in the leaves before tying them! And most importantly, stagger the blanching to avoid having to eat all your salads at once. However, blanching is not recommended during frosty periods.

Escaroles can be blanched to reduce bitterness

To avoid these issues, you can simply cover your chicories with upturned pots or special cloches. These techniques reduce the risk of rotting. Just remember to block the drainage hole in the pots! If you have a large crop of curly endives and escaroles, you could also invest in an opaque mini-tunnel, though setting it up can be tricky.

Still hesitant about blanching your chicories? Ingrid explains everything in her guide Growing Chicory Successfully and Blanching It.

Forcing and harvesting chicory and similar vegetables

In October or November, it’s time to lift the roots of chicory and beard-of-capucin. It’s best to do this in damp weather to make lifting easier, using a digging fork.

• Insert the digging fork far enough from the roots to avoid damaging them.
• Leave the roots to dry on the soil for 1 to 2 days. They won’t be affected by light frosts.
• Once the roots are thoroughly dry, select those that are straightest, largest and healthiest.
• Trim the leaves to 1-3 cm above the collar
• Place all roots at the same height in a polystyrene container, wooden crate or plastic tray half-filled with a thin layer of universal compost mixed with loose garden soil and sand. Arrange them side by side without overcrowding.
• Water generously
• Cover the roots to keep them in darkness.
• Store your container in a cellar, pantry, garage or garden shed at a temperature between 12 and 15°C.

Harvesting chicory after forcing

Depending on forcing conditions and temperature, the first chicory and beard-of-capucin can be harvested three weeks after potting. Again, by staggering the forcing process, you can harvest chicory throughout winter until early spring. Harvesting endivette is also possible. After normal picking, continue watering the remaining roots in place. More chicons will form – smaller but equally delicious.

Discover our advice: Successful chicory cultivation

The enemies of chicory

The main enemy of chicories, by far the most voracious, is the slug. It feasts on young plants that have just emerged from the soil. To deter them, you can scatter wood ash or crushed eggshells. You may also place copper filaments or slug barriers around your vegetable beds to repel them without killing them.

The cutworm or grey worm can also attack chicories. Blackbirds adore them, but if their presence isn’t enough to eradicate them, remove the larvae while hoeing. A spray of tansy decoction should also help keep them at bay.

Chicories are not immune to fungal diseases such as botrytis (grey mould) or downy mildew. To prevent these diseases, the best approach is to water without wetting the foliage.

→ Also read: diseases and pests affecting lettuces

In the company of chicories...

Generally speaking, chicories appreciate the company of spinach, rocket, carrots and beetroot, beans and lettuces, but dislike that of cabbages, celeries and turnips.

Using chicory

Of course, escarole, curly endive, Belgian endive and sugarloaf chicory are delicious in salads thanks to their crunchy leaves. Their slight bitterness is also an asset. The beautifully white heart leaves of escarole and curly endive are delicious with an olive oil vinaigrette. Escarole pairs well with beetroot, cheese, smoked salmon, citrus trees or dried fruits like hazelnuts. While curly endive enjoys the company of hard-boiled eggs, bacon bits, and walnuts. Don’t forget the croutons!

Curly endive salad

The green outer leaves, more bitter and less tender, can be steamed or boiled to accompany meat, fish or be incorporated into soup. Thus, the recipe for escarole alla napoletana is a classic of Italian cuisine. Curly endive is steamed for 2 to 3 minutes and used in soups.

Belgian endive can be eaten raw in salads or cooked with ham and béchamel sauce, or braised to accompany meat, scallops, etc.

The pretty Italian chicories are also eaten in salads, in mesclun with other salads, with cheese, pears or apples, with cured ham, with walnuts or hazelnuts. They can also be braised or sautéed with mushrooms in a pan. In Italy, they are often added to risotto.

Sugarloaf chicory is excellent in salad but its size makes it ideal for cooking. It can be finely sliced and sautéed in a pan or wok, prepared as a gratin with béchamel sauce, but also as a tarte tatin, or stuffed.

As for barbe-de-capucin, it can be eaten raw in salad, or cooked in a pan with potatoes and bacon, as a gratin, or braised.