Chicory (Cichorium intybus) is a perennial with slightly bitter leaves, grown for salad or for its root.
Chicory (Cichorium intybus) is a perennial with slightly bitter leaves, grown for salad or for its root. The young leaves are eaten in salads, and forcing produces tender endive heads. The roasted root has been used as a coffee substitute or additive. The plant is hardy, has beautiful blue flowers and prefers fertile soils and sunny exposure. Chicory is valued both for its distinctive taste and for its tonic and digestive properties.
Sowing method: Under cover for an early crop, or direct in the ground after the last frost
Transplant age: 30–35 days
Transplanting: Yes
Where it grows: Open ground · Tunnel / greenhouse · Pot min. 15 L
Row spacing: 35 cm
Thin to: 25 cm
Sow in succession every 2–3 weeks for a continuous supply.
In summer heat the plant bolts and the leaves turn bitter — prefer spring and late-summer sowings.
| Exposure | Soare |
|---|---|
| Life cycle | Anual |
