Chicory is one of the taller herbs. The lower leaves are broad and long like spinach leaves, while the higher leaves are smaller and sparser and grow on many branching stalks. The large, daisy-like flowers are pale blue and grow in clusters of two or three along the stalks. They close about noon, except m dull weather when they stay fully open all day. The leaves have a very bitter taste and, for eating in any quantity, are much more palatable when they have been cultivated by forcing and blanching in the dark.
History and mythology
Chicory was known to the civilizations of the ancient world. Arabian physicians used it and we know the Romans valued it by the writings of Pliny and others. For many centuries it has been found growing wild in different parts of Europe and it is known by different names in different countries. The old English name for it was succory. It is also known on the Continent as witloof and Belgian endive. In England it was a favorite ingredient in love potions.
Cultivation
For growing in the garden, plant the seeds in spring in a prepared bed where they are to remain, in drills 1 inch (25 mm) deep and 12 inches (30 cm) apart. Keep the ground watered until the shoots appear, an watch for snails and caterpillars. For blanching, the number of roots required are dug out.
This should be possible six months after planting, and takes place in the autumn (fall). The foliage is cut off and the roots are then stood upright, close together, in a deep box or pot, with a covering of light, sandy soil 6 inches (15 cm) above the top of the roots.
They must be kept in a moist, dark place such as a glasshouse or warm shed. As they grow, the new young leaves become elongated and blanched. But if there is not enough darkness the foliage turns green and this results in excessive bitterness. As soon as the white leaves show above the soil the plants are ready for lifting. The root is then cut away, leaving sufficient at the base to hold the folded leaves together. The chicory now looks like an elongated lettuce heart of creamy-colored leaves, the outside ones measuring approximately 6 inches (15 cm) long. It is important to use the chicory as soon as possible as it deteriorates quickly.
Harvesting and processing
Leaves for herb tea may be picked from their stalks and laid on wire racks until dry, then crumbled and stored in airtight containers. The procedure for drying, roasting, and grinding chicory roots is usually carried out by manufacturers with kiln-drying equipment. Large quantities of the plants are cultivated on the Continent for this, as ground chicory root sometimes forms an ingredient in or adulteration to coffee. It does not contain caffeine.
Various uses
Culinary
When chicory has been cultivated for blanching, it is classed as a vegetable and there are many different methods of cooking it. It may also be eaten raw in salads, the texture of the leaves being smooth and fine and the taste just a little on the bitter side. When left to grow wild in the garden, the new young leaves are best to use, as they are not as strong-tasting as the older ones. Tear up a few young leaves and add them to a green salad.
Medicinal
The leaves have excellent medicinal qualities, being helpful to the functions of the liver and gall. Chicory roots when roasted and ground can be made into a health-giving beverage which has been given to people suffering from bilious attacks and constipation. However, it is not supposed to be good for those who are anemic.
Cosmetic
As both leaves and roots of chicory are such an excellent liver tonic, any tendency to yellowness of skin and eyes should clear as bodily functions improve.
Companion planting
Chicory greens make an excellent fodder for some animals, including sheep, cows, and horses. A few leaves mixed with our son’s horse’s feed helped keep its general condition good.
