Witloof Chicory Normale Maraîchère

'Normale Maraîchère' Witloof chicory is a mid-early forcing variety. The firm, dense heads are delicious eaten raw in salads or braised. Sow from May to June and harvest 5 months later.

Witloof chicory (Cichorium intybus foliosum) is a herbaceous plant that belongs to the Asteraceae family. It is commonly named chicon, Belgian endive or endive. However, true endives belong to a closely related species, Cichorium endivia. The most common cultivated forms are escarole and “frisée” (curly) endive.

Witloof differs from other cultivated forms of chicory in that it is grown in three stages: first it sown outdoors in spring; in the Autumn, the plants are lifted, the leaves are trimmed off and the roots are stored in sand; they are finally forced in a cool, dark place until firm, tight heads form and are ready to be harvested (approximately 3 weeks later).

Although this may seem like a tedious crop to grow, it is very rewarding! The beautiful white heads have a distinctive bitter taste that is delicious eaten both raw and cooked. They are fabulous chopped up in a salad with walnuts, blue cheese and a drizzle of honey dressing. In France, chicory heads are traditionally baked whole in bechamel sauce. Witloof has numerous health benefits, including boosting the immune system, easing digestion and reducing inflammation.

Harvesting: roots are lifted in October-November and stored in sand until forcing. For longer harvests, forcing can be staggered.

Storage: witloof chicory stores well in a cool, dark place. It is often sold wrapped in blue paper to protect the blanched leaves from the light.

Good to know: hoeing and weeding around your plants regularly will help keep the weeds in check. Mulching is a great way to keep the soil moist, especially during dry spells.