Chicory Witlof Zoom F1
Botanical Name: Chichorium intybus
Sugarloaf variety with tender heads of distinctive flavour. Chicory is also known as Belgian Endive after the country where blanching chicory was discovered. Now widely used in French cuisine, you can use chicory fresh in salads or braised as a gourmet vegetable.
How To Grow
Sow direct into finely prepared soil that has been lightly watered. Sow thinly in a seed bed, 5mm (1/4in) deep, firm gently and keep moist. Seedlings appear in 14-21 days.
Thin out to 20cm (8in) apart when large enough to handle. Once plants have developed good sized heads, trim off the top of the plant, leaving approx 2.5cm (1in) above ground. Cover the stump with a bucket that blocks out all light. Harvest: 8-10 weeks from sowing when the heads are approx 20cm (8in) tall. You can get 2 or 3 heads per plant per season.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Chicory and Cheese Bake
- 6 medium sized chicory, outer leaves removed and halved
- ¼ cup stock
- 4 slices prosciutto ham, diced
- 1 ½ cups Swiss cheese, grated
- 500 ml milk
- 50gr flour
- 80gr butter
- ½ tsp of ground nutmeg
- Salt and pepper to taste
- Preheat oven to 180° C.
- In a casserole dish melt 30g butter then add ¼ cup stock. Lay chicory in one layer then sprinkle with prosciutto and place in the oven for 15 minutes.
- Melt 50 grams of butter in a saucepan. Add flour and stir to remove any lumps. Slowly add the milk, stirring constantly until it has a smooth consistency. Season with salt, nutmeg and pepper. Add 1 cup of Swiss cheese and stir.
- Pour the sauce over the chicory and prosciutto. Sprinkle the remaining cheese on top and place back in the oven for about 10 to 15 minutes until top is golden.