Belgium endive

Chicory is one of the most reliable “weed foods” on Earth because it is widespread, historically proven, and genuinely versatile. The roots are the most consistently rewarding part, especially as a soup ingredient or roasted beverage base, while the leaves can be excellent if gathered young and in good condition but can be bitter and tough when mature or stressed. When found in clean habitats, chicory is a high-confidence edible plant that offers real utility rather than novelty [2-3]. Typical Size: About 30–150 cm tall in flower; basal rosette lower to the ground; perennial from a taproot. Prefers a sunny position in any moderately fertile well-drained moisture retentive soil[1, 14, 52]. Prefers a pH 5.5 to 7. Tolerates a pH in the range 4.5 to 8.3. Chicory grows on any type of soil but, when cultivated, grows best on mellow, deeply tilled, fertile soil or sandy loam.. A cool weather crop, it tolerates only moderate summer temperatures and requires well-distributed rainfall, with good drainage, or some irrigation in drier areas. Chicory roots deeply in relatively short time; soil too wet for beans and small grains is not suitable. To insure proper root-growth, apply lime or marl to acid soil to neutralize acidity. Chicory is reported to tolerate a pH in the range of 4.5 to 8.3, an annual rainfall of 30 to 400 cm and an annual mean biotemperature of 6° to 27°C. Chicory is an excellent winter salad. It is often cultivated, especially in Europe, for its edible leaves and for its roots which are used to make a coffee substitute. There are many named varieties[46, 132, 183] and, by careful selection of cultivars and sowing times, fresh leaves can be obtained all year round. There are three main types of chicory grown for their leaves, there are many cultivars of each form:- A bitter-tasting loose-leafed form is grown as a green winter vegetable, especially in southern Italy. A narrow-leafed, witloof or Belgian form has a compact elongate head (chicon) which is blanched for use in salads or cooked dishes. A broad-leaved (usually red) form produces cabbage-like hearts, these are generally less bitter than the other forms and are eaten raw or cooked. These forms are often used as a winter salad crop[K]. Although a perennial, chicory is usually cultivated as an annual crop, especially when being grown as a winter salad. The winter salad cultivars are usually sown in early summer to make sure that they do not flower in their first year of growth. By late autumn they have formed an overwintering rosette of leaves rather like a cabbage. These leaves can be harvested as required during the winter and the plants will then usually make some new growth (as long as the winter is not too cold) that can be harvested in late winter or early spring. The plants run to flower in the following summer and fail to make an overwintering rosette of leaves for that winter[K]. Chicory can be grown successfully in a meadow or even in a lawn so long as the grass is not cut too short nor too often[K]. It often self-sows freely when well-sited, especially if it is growing in a dry alkaline soil. A good bee plant[24, 108]. A very ornamental plant. The flowers open in the early morning (about 6 - 7 o'clock in Britain) and close around midday. Special Features: Edible, Not North American native, Invasive, Naturalizing. The plant is heat tolerant in zones 8 through 1. (Plant Hardiness Zones show how well plants withstand cold winter temperatures. Plant Heat Zones show when plants would start suffering from the heat.The Plant Heat Zone map is based on the number of "heat days" experienced in a given area where the temperature climbs to over 86 degrees F (30°C). At this temperature, many plants begin to suffer physiological damage. Heat Zones range from 1 (no heat days) to 12 (210 or more heat days). For example Heat Zone. 11-1 indicates that the plant is heat tolerant in zones 11 through 1.) For polyculture design as well as the above-ground architecture (form - tree, shrub etc. and size shown above) information on the habit and root pattern is also useful and given here if available. The plant growth habit is a clumper with limited spread [1-2]. The root pattern is a tap root similar to a carrot going directly down [1-2]. Growing Conditions: Chicory thrives in open sun and well-drained soils and is highly tolerant of disturbance. It commonly colonizes compacted ground, field margins, and road verges, and it tolerates a wide range of soil types from sandy to loamy to rocky. Deep, loose soil tends to produce straighter, more substantial roots, while hard or stony soil often yields smaller, forked roots that can still be useful but are less efficient to harvest and clean. Habitat & Range: Chicory is native to Europe and Asia and has spread widely across North America. It is found in all or nearly all U.S. states, especially along roadsides, pastures, disturbed fields, and open wastelands. In the Southwest, it is present but often patchier and les

Edible Parts: Flowers Leaves Root Edible Uses: Coffee Roots, leaves, and flowers are edible and generally safe in quantity. Roots are the best overall food part for bulk and versatility, leaves are a strong bitter green best harvested young or cooked, and flowers are a mild supplemental edible. Leaves - raw or cooked[2, 4, 5, 9, 27, 33, 171]. The leaves are rather bitter, especially when the plants are flowering. The leaves are often blanched by excluding light, either by removing all the leaves and then earthing up the new growth, or by covering the plant with a bucket or something similar. Whilst this greatly reduces any bitterness, there is also a corresponding loss of vitamins and minerals[K]. The blanched leaves are often used in winter salads (they are known as chicons) and are also cooked[132, 200]. The unblanched leaves are much less bitter in winter and make an excellent addition to salads at this time of year[K]. A nutritional analysis of the leaves is available. Flowers - raw. An attractive addition to the salad bowl, but rather bitter[K]. Root - cooked like parsnip[5, 7, 9, 13, 21, 27, 46]. The boiled young roots form a very palatable vegetable. The root is said to be an ideal food for diabetics because of its inulin content. Inulin is a starch that cannot be digested by humans, it tends to pass straight through the digestive system and is therefore unlikely to be of use to a diabetic[K]. However, the inulin can be used to make a sweetener that is suitable for diabetics to use[K]. Chicory-root is free of harmful ingredients, and is essentially a concentrated combination of three sugars (pentose, levulose and dextrose) along with taraxarcine (the bitter principle of dandelion). It is especially important as source of levulose. Roots are used in seasoning soups, sauces and gravies, and to impart a rich deep colour. The roasted root is used as a caffeine-free coffee adulterant or substitute[2, 4, 5, 7, 13, 21, 27, 46]. Young roots have a slightly bitter caramel flavour when roasted, roots over 2 years old are much more bitter. Edible Uses & Rating: Chicory offers three primary edible parts: roots, leaves, and flowers. The roots are the highest-value part because they provide bulk, cook well, and can be used in multiple ways, including as a roasted beverage base. The leaves are a strong, useful green but are often bitter and tough, so they rate as a “good but not always pleasant” vegetable unless harvested very young or prepared thoughtfully. The flowers are edible and mild compared to the leaves, but they are a garnish-scale resource rather than a bulk food. Overall, chicory is an excellent, historically proven wild edible when you can find healthy plant material, with roots being the most consistently rewarding target [2-3]. Taste, Processing & Kitchen Notes: Chicory roots vary greatly in eating quality depending on age and soil. Raw roots can taste bland to bitter, and older roots often have tougher cores with more stringiness around t

Seed - sow the wild form or cultivars being grown for their roots in May or June in situ. Cultivars being grown for their edible leaves can be sown in April for a summer crop or in June/July for a winter crop. Sow them in situ or in pots and then plant them out as soon as they are large enough.