CHICORY (Cichorium intybus)

This is a winter salad which might well be grown in far more gardens than at present. It is not difficult to cultivate, and for winter and early spring salads it is invaluable. It can also be used cooked.

Seeds are sown in April or May on well-cultivated ground not recently manured, in drills a foot apart. The seedlings are thinned out to 9 in. apart. No further cultivation is required beyond keeping down weeds by hoeing. In winter and early spring when the crop is intended for the salad bowl, plants are lifted with a fork and the foliage is cut off just above the crown. The roots are then packed closely together in boxes or in deep pots, and covered right to the top of the crown with good, fine soil. They are then stood in a shed or cellar in a position where no light can reach them. If the soil used is moist they will not need watering, but if it is dry, water should be given sufficient to keep them in a moist condition. Crisp, blanched leaves should be ready for cutting about three weeks after lifting.

The best varieties of chicory for the amateur’s garden are “Witloof” and “Brussels Chicory.”

02. September 2013 by admin
Categories: Kitchen Gardens, Uncategorized | Tags: , , , , , , , , | Comments Off on CHICORY (Cichorium intybus)


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