Growing and harvesting chicory
Growing chicory is relatively simple, making it an accessible plant for both novice and experienced gardeners. This hardy plant thrives in a variety of environments and can be cultivated for its leaves, roots, or both. To start growing chicory, choose a sunny location with well-drained soil. Sow chicory seeds directly in the garden in early spring, as soon as the thawed soil is tilled. Plant the seeds about a quarter inch deep and thin the seedlings to about 6 to 10 inches apart after they are a few inches tall.
Make sure they are thoroughly watered and maintain even moisture until the seedlings are well established. Chicory becomes relatively drought resistant after the initial growth stage. As the plants mature, you can gradually reduce the frequency of watering.
Chicory is relatively pest resistant, but watch out for common garden pests such as slugs and snails, which may be attracted to the young leaves.
Harvesting chicory depends on whether you are growing it for its leaves or roots. For the leaves, you can start harvesting the outer leaves when they are young and tender, usually about 6 to 8 weeks after planting. These leaves are often less bitter than mature leaves and are ideal for salads.
For the roots, let the plants grow for about 120 days. The best time to harvest chicory roots is late fall, after the first frost, which can help sweeten the roots. To harvest, loosen the soil around the plant with a garden fork and gently pull out the entire root.
Once harvested, chicory roots can be used fresh or dried and roasted for various uses in the kitchen. If you plan to store the roots, keep them in a cool, dark place with high humidity, such as root cellarwhere they can last for several months. The leaves can be stored in the refrigerator for up to a week.
