Chicory

Growing

Chicory is a hardy, cool-season perennial that thrives in well-drained soil with a pH between 6.0 and 7.5. Because it is quite drought tolerant, you can establish it in sunny or partially shaded spots without constant irrigation, though you should ensure the soil does not become waterlogged. When sowing seeds, remember that this plant is a magnet for pollinators due to its bright blue flowers, which can be a wonderful addition to a pollinator garden.

If you are growing chicory for its leaves, the flavor profile can vary significantly based on the age of the plant. Younger, whiter leaves are much milder and sweeter, whereas older leaves develop a much more intense bitterness. To manage this, you can harvest the tender inner leaves for salads or sauté them with garlic and anchovies. If the bitterness is too sharp, try boiling the leaves and discarding the cooking water to mellow the flavor. For the best culinary results, you can also trim away the tough, bitter base of the stem before preparing the greens.

Once you have harvested your leaves, keep them unwashed to ensure they stay fresh. You can store your harvest in the fridge to maintain quality for a short period, or you can dry the leaves for long-term use.