Chicory Bianca invernale - Cichorium intybus

The Winter 'Bianca' broad-leaved chicory (di Chioggia a palla Bianca) is an Italian variety cultivated for its entire, blond green leaves. It forms a round, crispy head of leaves that can be eaten raw in salads or cooked like spinach. Sowing from June to August.

Wild chicory is a herbaceous plant that belongs to the Asteraceae family. It bears the Latin name Cichorrium intybus and is also known as Bitter chicory or Capuchin's beard.

There are several types of chicory, and wild chicory is the closest to the wild species naturally found in meadows and along roadsides. It resembles a dandelion in the shape of its leaves and flavour. The large roots of the bitter chicory, or "industrial chicory," are roasted and cultivated to make a coffee substitute.

Many varieties of chicory exhibit various shapes, colours, and uncoloured. They are known for their hardiness, as they can withstand harsh winter conditions better than other types of chicory.

In the garden, they can be grown in moderately rich soil that is preferably moist but well-drained. Winter protection, such as a forcing cloth or tunnel, is recommended in icy regions. Some varieties may require forced growth, 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 juice, gratin, cream, braised, or béchamel sauce.

All types of chicory have tonic, purifying, and mildly laxative properties.

Harvest: Chicory can be harvested as needed and as it grows.

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

Gardening tip: Regular hoeing and weeding are recommended, and mulching is advised in drought.