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Italy is known for the many varieties of Chicory that have been cultivated there. We hardly know this light green version of Radicchio here, but around the Mediterranean, it is savored in autumn and winter: round, tender heads (up to 800g!) with a bit of sweetness and a bit of bitterness, delicious in salads, comparable to iceberg lettuce, but with much more aroma! Under a tunnel (but also outdoors due to its resistance to considerable cold), you can harvest all winter. Internally, the veins are pure white.
The chicory family includes endive, frizzy endive, and various types of chicory. Characteristic is the more or less present "bitterness," formerly despised and now highly valued. Let a plant "bolt" once: chicory flowers are usually beautiful blue in color and smell of vanilla!
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Latin: Cichorium intybus
Dutch: Witte Groenlof
Also known as: Suikerbrood or Groenlof Pikantjes
English: Chicory Sugar Loaf
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