CHICORY Witloof

Species: Chicory
Latin name: Cychorium Intybus L. (Partim)
Inscription in the European catalog under: Di Bruxelles
Other usual name: Endives
Variety: Di Bruxells
Family: Asteraceae
Origin: Southern Europe and Asia

The Chicory Witloof of Brussels: The white leave are delicious and crunching excellent cooked or as a salad. They are better very fresh so harvest as needed. It is an excellent winter vegetable.

Seed sowing: April to June
Harvest of chicory : December to April
Height: The Chicory reaches on average 15 to 20 cm
Exposure: Sunny

Sowing instructions: Sowing from May to June in open ground, cover the sowing with 1 cm of compost and tamp well. Maintain the soil humid until lifting of seeds. When the plant reach 2 to 4 leaven, thin out sowing. During the summer no watering will be necessary. As from October and until November pull out  the roots. Let dry the rootsdry in the shade during one week by covering the roots with the leaves of the other roots. Keep only the nice roots, discard bad roots. Then cut the leaves at a distance of 3 cm of the neck. Vertically place the roots in a container filled with peat and saturated with water, keep temperature from 16 to 20°C, cover the roots with a dark plastic in order to maintain them in total darkness. Maintain a constant humidity, check regularly. Then from February to March 13 to 15 °C will be enough during the 3 to 4 weeks of forcing.

Sowing distance: 25 cm between the plants
Minimum seed sowing temperature: 8 to 10 °C
Seed germination: 7 to 12 days
Nutritional value: 15 Kcal to the 100 gr.

Net weight of seeds: 7 gr = +/- 3500 seeds

All our seeds are sold with their sowing instructions.