Chicories

Radicchio (Cichorium intybus)
Deep red leaves with prominent white veins make tender-textured radicchio a striking addition to the salad bowl. It's less uniform than other vegetables, and not all plants form good heads or do so at the same time. While older varieties such as 'Red Treviso' are difficult and demanding to grow-foliage has to be cut back, then heads allowed to re-sprout-the newer ones form heads sooner.

In areas with hot summers, spring and fall crops are usually the best. However, successive sowings throughout the season often yield good results. New varieties can handle temperatures in the high 20s to low 30s Celsius, with occasional high 30s as long as they are well watered. When the plant is in the seedling stage, nighttime temperatures below 10ºC can cause bolting, so start early crops inside and don't plant out until the nights are warm enough. Radicchio is fairly frost hardy and, in areas with only moderate frosts, can be harvested all winter.

When the head is firm like an iceberg lettuce's, it's ready to harvest. It will keep for up to a month in a perforated plastic bag in the refrigerator.

Radicchio comes in two shapes. The round chioggia varieties -- 'Indigo', 'Carmen' and 'Chioggia Red Preco No. 1', for example -- mature in about 75 days, and are heat-tolerant and fairly easy to grow throughout the season. Although the tall, cylindrical kinds can sometimes be a bit trickier, 'Early Treviso' (80 days) and 'Fiero' (80 to 85 days) are quite dependable.

Other Chicories
Other chicories can be roughly divided into three groups. The leafy types can be eaten raw or cooked as greens. 'Italian Dandelion' (65 days), also called 'Catalogna Special', 'Dentarella', 'Cicoria Catalogna' and 'Radichetta', is not a true dandelion. The plant has deeply notched, dark green leaves with tender white stems. 'Red Dandelion', also called 'Italico Rosso', is similar but has beautiful red stems and mid-veins. 'Cicoria San Pasquale' (70 days) resembles 'Italian Dandelion' but has broader, more deeply cut leaves.

Leafy chicories are best grown as a spring or fall crop. 'Italian Dandelion' (green and red varieties) is very hardy; in coastal British Columbia, it can be planted mid-July to early August and harvested throughout the winter. In areas where winters aren't too severe, fall crops can be covered with mulch for harvest in the spring.

Leafy types can be harvested at their mildest three to five weeks after planting or allowed to mature to their full size of 30 to 45 centimetres. They become more bitter as they mature. Remove individual leaves or cut the entire plant. If cut a bit above the crown, it will re-sprout.

The next group, called heading types, form heads similar to Romaine lettuce, with outer leaves wrapping around and blanching the inner heart. Best grown as a fall crop, they can be eaten raw or cooked. 'Greenloaf', 'Sugarloaf' and 'Bianca di Milano' all mature in 75 to 80 days. 'Bianca di Milano' is fairly winter hardy in coastal B.C. if protected from rain.

Lastly, root chicories are grown for their roots, which are cut up, dried and ground for use as a coffee additive or as a healthier, caffeine-free alternative. 'Magdeburgh' (100 days), also known as 'Cicoria Siciliana', has green dandelion-like leaves that can be eaten raw or cooked. However, keep lots of leaves on the plant to produce good roots. Sow in early June, and in fall dig up the 35- to 40-centimetre-long roots.

SOURCES
Bountiful Gardens
'Catalogna a Foglia Liscia'.

The Cooks' Garden
'Dentarella', 'Early Treviso', 'Full Heart Batavan', 'Indigo', 'Italico Rosso', 'Sugarloaf'.

Dominion Seed House
'Indigo', 'Salad King', 'Sugarloaf'.

Johnny's Selected Seeds
'Catalgna Special', 'Chioggia Red Preco No. 1', 'Cicoria Catalogna', 'Fiero', 'Indigo', 'Nataly', 'Neos'.

Stokes Seeds Ltd.
'Carmen', 'Cicoria Catalogna', 'Cicoria San Pasquale', 'Full Heart Batavan', 'Magdeburgh', 'Salad King'.

West Coast Seeds Ltd.
'Bianca di Milano', 'Italian Dandelion', 'Neos'.

William Dam Seeds
'Catalgna Special', 'Indigo', 'Neos', 'Sugarloaf'.