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I am mad keen on chicory. They are incredibly hardy, totally invaluable plants for the winter vegetable patch and not nearly widely enough grown in Britain. Chicory is good raw in a mixed leaf salad and even better cooked when the leaves lose their bitterness.
This traditional variety of chicory is one of the hardiest and easiest to grow from seed anytime in the year. Leave it to heart up, or eat it as a cut-and-come-again leaf in a mixed salad bowl.
- Easy for beginners
|Variety:||Chicory 'Variegato di Castelfranco'|
|Soil Type:||Well drained soil, with plenty of organic matter.||Site:||Full sun or partial shade, and shelter||Sow:||May - July||Harvest:||October - April||Thinning Distance:||30cm apart.||Care tips:||Direct sow 1cm deep late May to July or into individual cells for planting out. Ready for picking from late summer right through the winter months. A prolific-cut-and-come-again crop. Keep weed-free and well watered.||Cooking Notes:||Cooking brings out the sweet flavour of chicory - try it in Sarah's Braised chicory recipe. Can also be eaten raw. The flowers are edible too.|