Chicory 'Brussels Witloof' (Organic)

Brussels Witloof is the heritage variety responsible for the pale yellow chicons you see in the supermarket. Its a little bit of effort to grow your own but you'll be rewarded with flavour and crunch that far exceeds the hydroponically grown equivalent you can buy in the shops.

This variety has its roots back in 1830s when it was grown to use its root in chicory coffee. The roots would be stored in root cellars overwinter. One adventurous farmer decided to snap off one of the shoots and give it a try - it was delicious. By 1850, Monsieur Brezier of Brussels Botanical Gardens was refining the forcing process, fiddling with humidity and darkness levels until it was good enough to be applied to commercial production.

Sow: May, direct or in modules
Plant: June
Harvest: Nov-Dec. Replant roots in crates and put in dark space. Expect chicons in early spring.
Kitchen: Pairs with sour (oranges, balsamic vinegar), savoury (bacon, cured pork), aromatic (rosemary, thyme, dill), fats (goats cheese, blue cheese, walnuts).

Cichorium intybus
2g