I love all the bitter variations of Chicory (Cichorium sp) whether radicchio, belgian endives, green etiolated frisée or escarole as well as the dandelion-like puntarelle or catalogna-types.
My initial goal is exploring more variety. I will probably select for winter hardiness early on. Color and shape will play a role eventually. Then we’ll see.
The two main species Cichorium intybus and C. endivia have the same chromosome number (2n = 18) and are supposed to willingly cross with each other. Flowers are hermaphrodite and self-incompatible, ie. they will always hybridize. Given the rich genetic diversity already contained within those two species, their interspecific compatibility and obligate outcrossing, breeding chicory promises fun and surprises.
I will use this thread to document my own experiences with chicory. You’re welcome to do so too, it can be collective.
Want to read more about the systematics and history of chicory, read this overview.
I love those as well. Against bitterness i find a little apple does wonders, it does offer an opposite taste sensation and sparkles the taste buds.
I have put a starter in the Serendipity, a grex of 7 or 8 varieties, mostly Italian, so don’t know if they survive Danish winter, but they did survive a cold week of minus 10C to a night even lower this winter.
I tried a start a couple of weeks ago, but the snails had them all inside the greenhouse even, restarting again now, because snail pressure is down, sunny and warm autumn.
They have flowered beautifully, but seed extraction is not easy, they have these really hard seed capsules that won’t break mostly, i guess i need to start hanging them for a winterlong into summer and see if that breaks them up by June… Like the article states that is the perfect time to start them.
With this chaotic climate it’s getting hard to know when is right for anything, luckily saving seeds provides lots of chances.
My favorite pairings for chicory (and other bitter greens) are cheese, cream, nuts, pig fat, mayo, mustard, honey, yoghurt, figs, apples and other fruit, raw onion, softened onion (fried/steamed), sweet vinegars like balsamic, beans and lentils. Yum.
