CHICORY

Cichorium Intybus



A valuable addition to the supply of winter and spring roots. When

stewed and served with melted butter, Chicory bears a slight resemblance

to Sea Kale. More frequently, however, it is eaten in the same manner as

Celery, with cheese, and it also makes an excellent and most wholesome

salad. All the garden varieties have been obtained from the wild plant,

and some of the stocks show a decided tendency to revert to the wild

condition. It is therefore important to sow a carefully selected strain,

or the roots may be worthless for producing heads.



Seed should be sown in May or June, in rows one foot apart, and the

plants thinned out to about nine inches in the rows. The soil must be

deep and rich, but free from recent manure, except at a depth of twelve

inches, when the roots will attain the size of a good Parsnip.



In autumn the roots must be lifted uninjured with the aid of a fork, and

only a few at a time, as required. After cutting off the tops just above

the crown, they can at once be started into growth, and it is essential

that this be made in absolute darkness. French growers plant in a warm

bed of the temperature suited to Mushrooms, but this treatment ruins the

flavour, and has the effect of making the fibre of the leaves woolly. It

is far simpler and better to put the roots into a cellar or shed in

which a temperature above the freezing point may be relied on, and from

which every ray of light can be excluded. They can be closely packed in

deep boxes, with light soil or leaf-mould between. If the soil be

fairly moist, watering will not be necessary for a month, and had better

not be resorted to until the plants show signs of flagging. Instead of

boxes, a couple of long and very wide boards, stood on edge and

supported from the outside, make a convenient and effective trough. The

packing of the roots with soil can be commenced at one end, and be

gradually extended through the entire length, until the part first used

is ready for a fresh start. Breaking the leaves is better than cutting,

and gathering may begin about three weeks after the roots are stored.

From well-grown specimens, heads may be obtained equal to a compact Cos

Lettuce, and by a little management it is easy to maintain a supply from

October until the end of May. The quantity of salading to be obtained

from a few roots is really astonishing.