Capuchin Chicory 'Catalogna A Foglia Frastagliata'

Very elongated thin leaf, deeply incised with a pointed end and white midrib. Not to be confused with dandelion greens, which the plant resembles. Inner and outer leaves are harvested separately due to differences in tenderness. Stewed, the taste is similar to endive, but spicier. Raw in salads, the flavour truly shines: the stems have a hint of fennel, the leaf is peppery and somewhat bitter, which is why a robust dressing is a "must"! The young shoots are crisp like celery and are eaten like asparagus; the nutty flavour is unmistakable. This is typically a plant that can go under a blanching pot!

The chicory family includes endive, frizzy endive, and various types of chicory. Characteristic is the more or less present "bitterness," formerly reviled and now highly valued. Let a plant "bolt" sometime: chicory flowers are usually beautifully blue and smell of vanilla!

Names:
Latin: Cichorium intybus
Dutch: Capucienenbaard
Also known as: Kapucijnerbaard, Punterella or Aspergecichorei
English: Chicory