Cichorium endivia var. crispum Très Fine Maraîchère

The Very Fine Marachère Curly Chicory is an early variety, ideal for summer harvests. It is cultivated for its crunchy and curly leaves, forming a beautiful tightly-packed rosette. It can be consumed raw in salads or cooked like spinach. Sow from April to July for a harvest 3 months later.

Curly Chicory is a vegetable plant that belongs to the Asteraceae family. Its Latin name is Cichorium endivia crispum, and it is also known as Endive Chicory, Narrow-leaved Endive, or Curly Endive, although it is not a common endive in the usual sense. It is derived from wild chicory, which is naturally found in meadows and roadside edges.

Curly Chicory has a rosette habit and green, serrated, and curly leaves. Some varieties need to be temporarily deprived of light to remove any potential bitterness, while others naturally blanch.

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

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

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