Chicory ‘Brussels Witloof’
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. 400 seeds.