Chicory Brussels Witloof is a heritage variety of chicory which resembles a cos lettuce. Excellent for forcing and easy to grow, the seed is sown in spring in a shallow drill.  The carrot-like roots are harvested in November and stored in a cool place. 3 or 4 weeks before required, bring them into a dark, warm place when the delicious, succulent shoots, "Chicons", will be formed.

There are three main types of Chicory; forcing types like Witloof, Red Chicory (otherwise known as Radicchio) and Sugarloaf types that resemble large-hearted Lettuce.

It is very popular in many European countries but not so widely grown or eaten in the UK due to its bitter taste. Blanching reduces the bitterness and we find its crispness is very welcome in winter salads.

How to cook:
Non-forcing Chicories are mainly used in salads in the Autumn and Winter. Use as the basis for a salad with orange or walnuts and blue cheese, for example. Or use it with other leaves in a mixed salad.
Chicory can also be braised in a number of ways on its own, or mixed with other leafy vegetables like chard, spinach or kale. Put in boiling salted water for 2 minutes then drain. Fry some garlic in olive oil add the drained greens, season and stir fry for a minute. Add a squeeze of lemon juice and serve as a side dish.

Chicory Brussels Witloof Seed Information

Seed Quantity:	Approx 1200 seeds per pack.
Site:	Requires prepared soil with plenty of compost
When to Sow:	Sow directly April to August
How to Sow:	Rake a general fertilizer in a few days before sowing. Sow seed thinly 15mm deep in rows 25cm apart. Ideal temp. 10-21°C. Germination takes 7-10 days approx. Thin seedlings to 30cm spacing. Water until established. Harvest heads in autumn or if harvesting later offer cloche protection. FORCING Seed sown early in the early summer should have produced good size plants by early autumn.  Dig these up and transfer, planting into large containers.  Use good compost and sand.  Trim the top of the plant off leaving a stub of the plant about 3cm above ground level.  These should be covered with a bucket or something of similar size.  A large plant pot is good but ensure the drainage holes are well covered to stop any light from getting in.  Light will cause the leaves to be bitter tasting.  Put in a dark, warm place at a temperature of at least 10cm and in 3 to 6 weeks the plants should be about 20cm tall.  At this time they can be harvested. Leave the roots in the same pot as the shoots will continue to grow back as you pick throughout winter so you'll have a continuous supply of crisp leaves.  The leaves may get smaller after the first harvest.
Care:	Kept frost free, the chicons are ready when 10-12cm long. The warmer the storage is, the earlier will be the chicons.
Harvest:	Harvest heads in autumn or if harvesting later offer cloche protection. June to February

When to Sow Chicory Brussels Witloof Vegetable Seeds

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