Chicory and Endive

CHICORY 'Red Rib' - Cichorium intybus
Cichorium intybus

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. 500 seeds.

$3.50
Chicory ‘Brussels Witloof’ - Cichorium intybus
Cichorium intybus

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.

$3.50
Heirloom
 
CHICORY ‘Catalogna Frastagliata’ - Cichorium intybus
Cichorium intybus

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. 400 seeds.

$3.50
Heirloom
 
Chicory ‘Pain de Sucre’ - Cichorium intybus
Cichorium intybus

A large leaf chicory that is not so bitter but has a sweetness to the crisp, tender green leaves (hence the name sugarloaf). Leaves can be picked young or when mature as a whole head. The inside leaves of the mature plants self blanche. While this can be grown year round, it’s often grown through the winter months as an alternative to lettuce as it handles colder/wetter conditions. 400 seeds.

$3.50
Endive & Escarole Mix  - Cichorium endiva
Cichorium endiva

A perfect mix of fine (endive) and broader (escarole) leafed European greens. These mildly bitter greens grow well through the cooler months. While these varieties all have slightly different maturing dates for a full head harvest, leaves can harvested as kitchen demand requires. Grows well in fertile, moist soil with plenty of sun. 60 seeds.

$3.50
ENDIVE 'Green Curled' - Cichorium endiva
Cichorium endiva

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. 300 seeds

 

$3.50
Endive 'Tres Fine' - Cichorium endiva
Cichorium endiva

A miniature French heirloom variety with narrow finely curled leaves. A delicate flavour, especially when leaves are harvested young. For a fuller flavour harvest the older leaves. Eat raw in salads or lightly cook. For a sweeter taste, blanch the interior by bundling up the outer leaves while growing and secure with an elastic band. Endive prefers fertile, moist soil with plenty of sun. 250 seeds.

$3.50
Heirloom
 
ENDIVE ‘Rhodos’ - Cichorium endiva
Cichorium endiva

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.

$3.50
Endive ‘Scarola Giant Marachere’ - Cichorium endive
Cichorium endive

A large, luscious endive with wavy, curled leaves. Harvest leaves young or when it matures with loose, large heads that have green and white leaves and tender, tasty white midribs. Great flavour. A variety that is easy to blanche/whiten by simply tying the leaves together or cover with fabric. 300 seeds.

$3.50
Heirloom