Chicory Monk's Beard - Cichorium intybus

Cichorium intybus is the authentic bitter chicory, cultivated for its highly dissected and toothed foliage. It forms a rosette of leaves that are eaten raw in salads. This chicory can be forced in a cellar throughout winter for a staggered harvest. Sow from April to July for harvest 6 to 8 weeks later.

Wild chicory is an herbaceous plant belonging to the Asteraceae family. It is also known as bitter chicory or capuchin's beard.

There are several types of chicory, and wild chicories are the closest to the wild species found in meadows and along roadsides. It resembles dandelion both in leaf shape and taste. The large roots are cultivated to produce a coffee substitute.

There are numerous varieties that exhibit a wide range of shapes, colours, and flavours. They are distinguished by their greater hardiness, and are less susceptible to winter harshness than other chicories.

In the garden, they thrive in moderately rich soil that is moist but well-drained. In particularly cold regions, provide winter protection such as a forcing cover or tunnel. Some varieties require forcing, which can be done in a cellar.

Wild chicory leaves are mainly consumed raw in salads and mixed greens, but they can also be cooked in gratin, cream, braised, or in béchamel sauce.

All chicories have detoxifying and mildly laxative properties.

Harvest: harvest as needed and as they grow.

Storage: they can be stored for a few days in a cool place after harvest.

Gardener's tip: regular hoeing and weeding are recommended. Mulching is advised in case of drought.