Chicory makes a nice, bitter contribution to salads and may also be cooked. There are three types of Chicory: Witloof, or Belgian has a rosette of leaves with a deep root which can be ‘forced’ or covered with a pot to produce white leaf buds, to reduce the bitter taste; Red Chicory, or radicchio, forms a heart of red or variegated leaves like a lettuce; Sugarloaf Chicory is similar, but green. Prefers a sunny site, but will tolerate shade, otherwise unfussy.
Sow seed: 1cm deep, 23cm apart (Witloof) or 30cm apart (Red & Sugarloaf) from early summer to late summer (outdoors) or mid spring to late autumn (indoors)
Varieties: Zoom (Witloof), Jupiter (Red), Pain de Sucre (Sugarloaf)