Organic Chicory: Pain De Sucre (Sugar Loaf). Cichorium intybus.
A sugar loaf type of chicory which has a sweeter taste than some other chicorys. A good alternative to lettuce and slightly frost hardy.
How to grow:
Sow seeds thinly into well prepared soil May to September, or later in a polytunnel. Harvest individual leaves when small, or allow to grow till it gets a heart.
Keep slugs off when young. Grow in full sunshine.
Favourite ways to eat them:
Blanching, (sit it for a couple of minutes in boiling salted water) and then frying lightly with oil and garlic is pretty scrummy. Also great for crunchy salads in autumn and early winter.
Native in Europe, a member of the dandlion family, it’s roots used as a coffee substitute.
Avg contents: 500 seeds.