Organic Chicory: Zuckerhut. Cichorium intybus var. foliosum.
Zuckerhut is a versitile autumn and early winter vegetable, which can withstand some frost damage. The oblong heads can, just like endive, be eaten both raw or cooked.
How to grow:
Sow seeds thinly into well prepared soil May to August, or later in a polytunnel. Harvest individual leaves when small. Or allow to grow till it gets a heart, allow 20cms between plants. It grows on any soil type with just a little fertilisation needed.
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, served with lemon and salt, 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: 0.5g (~400 seeds)