It is thanks to the phonic similarity of these two names that I remembered that of the flower when I started in horticulture; the amalgamation is, in my opinion, quite successful!
Whether wild or cultivated, the varieties of chicory are numerous and diverse. Horticulturists distinguish 2 large groups:
Endive chicory
True endive (Cichorium endive) grows naturally in Europe (except Lapland), around the Mediterranean basin, in northern Africa, in southern Russia and in western Asia
- Its leaves arranged in a rosette are entire and glabrous.
in production 2022 at the Jardins de l'écoumène.
La curly chicory (var. crispum) represents one of the most cultivated varieties. From this, several cultivars have been selected over the ages, including:
- The ancient fort Very fine market gardener, originating from France, and whose leaves are very finely cut;
- The most recent Bellesque curly chicory developed in the State of Washington in the United States by the hybridist John Navazio and whose very curly foliage has a rather sweet flavor enhanced with a hint of bitterness
La chicory escarole (var. latifolium) gives large leaves with a crunchy texture which form a very firm apple. Once picked, it keeps well
- La Batavian escarole chicory, from the section of Batavia chicory, is an early selection which forms a beautiful green apple with a greenish-white center.
Wild chicory
Also called bitter chicory (C. intybus), it shares the same natural territory as true endive. The wild species is naturalized in North America. This is why we observe it along roadsides and in fallow fields in the Quebec where it flowers from July to September!
Unlike endive chicory, its leaves are covered with small hairs (they are said to be pubescent) and their taste is much more bitter which gave it its name!
The italian chicory, or chicory, come from the species C. intybus. They originate from selections made by market gardeners in the Venice region in the 16th century. Their leaves are most often red or purple with white veins. radicchio, which means small root in Italian, comes from the fact that the roots are hypertrophied compared to that of endive chicory.
- Horticulturists distinguish italian chicory de Treviso, de Verona, Chioggia, Fluctuation of Castelfranco all of which have a more or less bitter taste.
- The compact apples of the wild chicory Palla Rossa, Chioggia type, with carmine red leaves ribbed with white, are very sought after for salads,
- The long, toothed leaves of the wild chicory Catalona, Chioggia type, look exactly like dandelion! Italians are fond of its leaves raw or boiled
Special uses
The roots of chicory endive variety foliosum are cultivated in fields then forced into darkness to produce endives, also called chicory. The origin of its cultivation is attributed to a market gardener from Brussels, Mr. Bresiers, around 1850. This inadvertently covered the base of the chicory roots with potting soil. THE Witloof chicory, a word which means white leaves in Flemish, were born.
La industrial chicory, the variety sativum de wild chicory has been cultivated for its root since the 11th century. We make a substitute for coffee which has become fashionable again in recent years. The roots are put into small blocks, called chips, then dried, roasted and finally crushed before being infused.
Their culture
Chicory seed requires heat to germinate, or 18 to 20 °C, but thereafter they adapt to both heat and cooler temperatures. This is why they are grown in summer, and also as autumn harvest with sowing at the end of July or the beginning of August.
They prefer a site sunny, but also adapt to partial shade. They grow in a loose soil and moderately rich of good depth, which benefits from good drainage.
En fairly hot climate, sowing is done directly in the garden in May and June in fairly warm soil. If the climate is colder, we sow indoors and transplant when the soil is warm enough. The seeds, sown on the surface, germinate in 5 to 7 days. For good germination, these leafy vegetables need very moist soil. After emergence, thinning is carried out. When the plants have 2 or 3 true leaves, watering can be reduced. Sowing at the end of the season is done under the same conditions.
In order to reduce bitterness and to obtain more tender leaves, the hearts of curly chicories, sometimes escaroles, are blanched.
About ten days before harvest, cover the heart of the plant with a terracotta pot or any other opaque container. It is sometimes recommended to tie the leaves together 2 weeks before harvest. While this practice is valid, attention must be paid to the risk of rot and the presence of slugs. We continue to water if the plant requests it. If you want to avoid this work, you select varieties whose hearts whiten naturally.
Your favorite companions in the vegetable garden are the Brussels sprouts, cauliflowers, kohlrabi, lettuce, turnips, onions, l, because and rutabagas.
The crops start from the moment the plants are well developed. We take the leaves located on the outside of the plant without cutting the heart. When the apple is well formed or the plant is well developed, harvest by cutting the plant at the root level.
