Chicory & Endive


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Chicory & Endive


Chicory & Endive

CULTURE: For North American production, these are vast improvements over older types, but are still not very uniform or completely predictable. Although bred for specific seasons, it is still best to trial more than one variety, using succession plantings to determine which one suits your conditions.
PLANTING/GROWING: Very similar to raising lettuce (see Lettuce). Specific instructions supplied with seeds.
NOTE: Radicchio grows best in cool or mild weather, i.e. fall, winter, and spring. Summer crops can be successful if nights are cool (below 60F/16C).
DAYS TO MATURITY: From transplanting; add 14-21 days if direct seeding.
AVG. DIRECT SEEDING RATE: 3,300'/oz., 8.7 oz./acre at 3 seeds every 8" in rows 18" apart.
TRANSPLANTS: Avg. 10,500 plants/oz.
SEED SPECS: SEEDS/OZ.: 13,000-20,000 (avg 15,000).
MINI: Avg. 100 seeds unless otherwise noted.

Chicory & Endive

Chicory is an unusual plant in that, although it has beencultivated for over 1,000 years, it is still very wild-looking and shows but slighteffects of its association with man. Chicory is a native of Europe but is as common as aweed in the United States.

Chicory is a hardy vegetable that is used in three basic forms. The roots are dried,roasted, and prepared as a coffee substitute or coffee blend. The slightly bitter, curleddandelion-like greens (called Italian dandelion) are grown and used as potherbs. Witloofchicory (also called French endive) is forced as a blanched, tender, fresh salad delicacy.It is sold in some produce markets at high prices.


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