Chicory is a biennial herbaceous plant cultivated for salad heads, leaves and roots. Chicory leaves may be used as a leaf vegetable. Salad heads are used for salad purposes; these heads are slightly bitter and have a specific flavour; hence favoured in many exotic food preparations. Chicory roots are used for making chicory powder which is used for blending with coffee powder. Chicory roots are rich in inulin also which can be used as a starch substitute. Chicory plant is also grown as a livestock feed. Chicory is very similar to Endive (both belong to the same genus) and people tend to confuse between these two although they are different plants.

Taxonomy and Origin: This plant is believed to be a native of the Mediterranean region.

Plant Description: Chicory plants are perennial, woody herbs. Since they are very hardy plans, they are easy to grow. They are tolerant to cold climates and can be grown as cool season crops. Stem is hairy, rigid and branching and reaches up to one meter height on maturity. Leaves are lobed and toothed with a stalk. Flowers are borne on a long flower stalk and are showy, attractive, and mostly, blue-coloured. Chicory has a well-developed root system with a long fleshy taproot.

Types of Chicory: There are three types of chicory. These are, Witloof Chicory, Radicchio Chicory, and Sugarloaf Chicory.

Witloof Chicory: Witloof Chicory or Belgian endive is also called “Forcing chicory”. They are grown for their tender blanched plump leafy heads (called ‘Chicons’) which are used in salads. Chicons are forced under protected environment. ‘Witloof de Brussels’ is one of the most famous forcing type of chicory.

Radicchio Chicory: Radicchio Chicory is a Red-leaf variety of chicory grown for their red-coloured salad leaves. Red chicory looks like red cabbage but leaves are thinner and slender than red cabbage foliage. Two famous varieties of radicchio are, ‘Indigo’ AGM and ‘Palla Rossa’ AGM. ‘Indigo’ AGM variety has dense heads with dark green outer leaves and red hearts. ‘Palla Rossa’ AGM variety has large heads with well-filled red hearts.

Sugarloaf Chicory: Sugarloaf chicory is grown for its lettuce-like salad leaves. ‘Pan di Zucchero’ AGM is a Sugar-loaf variety of chicory; these are large plants with dark green outer leaves and a well-blanched hearts. ‘Zuckerhut’ AGM is a Sugar-loaf variety with medium-sized plants with dark green outer leaves and fully developed, well-blanched hearts.

Growing Chicory: It is easy to grow chicory plants in open fields. They prefer well-drained, rich, fertile soils and a sunny site for their vigorous growth. Indoor types of chicory should be given an indoor climate.

Propagation and Planting: Propagation is by seeds; seeds may be sown directly in the fields or nursery beds by broadcasting. Forcing-type cultivars may be sown in May and June; non-forcing varieties in June and July. For mini-leaves or salad leaves, non-forcing types may be grown in glasshouses throughout the year.

Seedlings appear within two weeks of sowing. Thinning is done when seedlings are one inch tall. Thinning may be done at 12 inches apart for non-forcing cultivars like sugarloaf chicory and 6 inches apart for forcing cultivars like Witloof chicory. For harvesting salad leaves/mini-leaves, thinning may be done at 2 inches apart. Thinning is an important practice to be carried out so that seedlings will have enough space to grow.

Watering and Manuring: Regular watering and manuring is needed for healthy growth of the plants. Organic manures such as compost and leaf manures may be used for enhancing the soil fertility. Regular watering is essential during summers and dry weather.

Disease and Pest Management: Major disease found in chicory plants is leaf rot and major pests are slugs and snails.

  • Leaf Rot: This is a major issue with indoor growing of plants; When there is no proper ventilation, and environment is too damp, leaves start to rot; it can be controlled by improving ventilation and providing proper sanitation indoors
  • Slugs and snails: This is a major issue in field-growing of plants; slugs and snails feed on the young seedlings and tender shoots; they can be controlled by using bio control methods and mechanical traps

Harvesting: Leaves can be harvested during anytime of the growing season. Chicons are harvested when they are almost four weeks old. In radicchio chicory, ‘red hearts’ can be harvested when the heads are fully developed.

Production of Chicons: For forcing cultivars, seeds are sown in May-June. Plants are lifted during November; i.e. 5-6 months old plants are lifted from the fields for forcing Chicons. Roots are slightly pruned and leaves are cut back to one inch above the crown; these roots are then used for Chicons production. 10 inch size pots or any other suitable containers may be used for Chicons production. Pots are filled with compost or any other suitable growing medium and a light watering is given. Roots are planted in this moist compost; while planting the roots, care is taken to fully expose the crown. Pots are then covered with a black polythene bag; they are then kept at 10-15°C in darkness to produce the ‘Chicons’. Chicons will be ready for harvest within four weeks.

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