Cichorium endivia var. crispum de Ruffec - Vilmorin

The Ruffec Frisée Chicory is a cold-resistant variety. This biennial vegetable plant, 30 cm (12in) tall, is cultivated for its curly and crunchy leaves. It forms a very tight rosette of leaves with a well-filled heart that can be consumed raw in salads or cooked like spinach. Sowing period from April to July for a harvest 3 months after sowing.

The Frisée Chicory is a vegetable plant that belongs to the Asteraceae family. It bears the Latin name Cichorium endivia crispum, and is also known as Endive Chicory, Fine-ribbed Endive, or Curly Endive, without being a common endive in the usual sense. It comes from wild chicory, which is naturally found in meadows and roadside edges.

Frisée Chicories have a rosette habit and green, cut and curly leaves. Some varieties need to be temporarily deprived of light to remove any possible bitterness, while others naturally blanch.

They are quite hardy but are a little more sensitive to winter harshness than wild chicories. Therefore, it is advisable, in particularly cold regions, to provide protection such as a forcing cover or tunnel.

In the garden, they thrive in moderately rich soil, preferably moist but well-drained.

Frisée Chicory leaves are mainly consumed raw in salads, but can also be cooked in juice, gratin, cream, braised, or with béchamel sauce.

All Chicories have tonic, purifying, and slightly laxative properties.

Harvest: Chicories are harvested 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, and mulching is advised in case of drought.

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