Chicory and Endive

Famous for the forced, blanched heads (chichons) that are loved by gourmets for their flavour and are used either cooked or raw in salads. In autumn when the roots are size the of a parsnip, lift from the ground and trim leaves to within 3-5cm of the root. Dig a trench 15cm deep in the garden and replant the roots upright side by side and re-cover with either soil or sand. Finally cover with a drum or box to exclude all light. Or plant in pots, keep soil moist, cover to prevent light and place indoors. The chichons will be ready to use in 8-12 weeks. 500 seeds.

The classic French frisée endive. A smaller endive with a great mild flavour that is essential to any great European salad mix. The green leaves are deeply serrated, with many blanched leaves at the heart. 100 seeds.

Stunning red ribs and deep green leaves make this chicory a real eye-catcher. Chicory is a must for any mesclun mix or Italian salad as it adds great flavour and colour. Chicory is only slightly more bitter than a cos lettuce and is a great salad green during cooler weather. Frost and drought tolerant it does well in most soils as well as pots. 600+ seeds.

A useful salad plant for the cooler months, able to tolerate damp autumn and winter nights. Endives grow well in fertile, moist soil with plenty of sun and extra lime if the soil is acid. Can be sown directly in early spring and mid to late summer or grow in punnets and transplant into the garden. 200 seeds

Also known as Italian dandelion. A high yielding super tasty chicory with long, slender deeply cut leaves & white mid-ribs. A pleasant bitter European green that is a must for any Mesclun mix or Italian salad, also tasty lightly steamed. An essential salad green all year round as it handles light frost & has some drought tolerance. Reputed to help detox the liver when cleansing. Harvest young or full sized leaves as needed. 700 seeds.