Blonde Chicory 'Sauvage Blonde Améliorée' 5g

This chicory, both in Italy and in France, is a widely used vegetable from bygone times. Like many forgotten vegetables, this variety is enjoying a well-deserved comeback!
The blond-green loose heads are sown in rows, preferably directly in their final location or in soil blocks. Harvesting can be done from a very young age as spinach, even as microgreens. For bleached cultivation, the plants need more space so that a good root can develop. You harvest the roots in stages in autumn and winter, cut off the green foliage (delicious as a stew) and place the root in the dark in a bucket or pot with some garden soil. The bleached loose leaves can be harvested for a long time and are wonderfully tender!

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

Names:
Latin: Cichorium intybus
Dutch: Blonde Groenlof
Also known as: Suikerbrood or Groenlof Pikantjes
English: Chicory Sugar Loaf