Cultivated for its very cut and toothed foliage, this wild chicory produces the famous "capuchin beard", much appreciated for its finesse and slight bitterness. The green leaves produced, resembling a bit like dandelion, can be cut directly in the garden and eaten in salads, with croutons, or cooked in juice. However, in order to produce the "beards", it is necessary to force the chicory in the cellar. This will allow the bleached leaves to be harvested as needed throughout the winter. It can also be used for the food of rabbits, who are fond of it.

Original taste
To be eaten in the garden or to force in the cellar to taste all winter
Suitable for animal food

The leafy chicory likes the proximity of the cauliflower, because this combination allows a saving of space and watering.

The first seedlings can be harvested at the young shoot stage, before the apples are formed.

Fine and slightly bitter!

This chicory can be forced without cover land. To do this, cut the foliage 1 cm from the collar, clean the roots by removing the split parts, then let them dry for a few days. They must then be replanted either in sand in the cellar without light or outside in a trench, burying them 2/3 of their height and spacing them by 10 cm. Straw and cover with an opaque tarpaulin. Then just maintain a constant moisture in the substrate and harvest them regularly

Reference 3275042

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Bag seeds Chicorée with wild leaves Bitter Capuchin beard

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Bag seeds Chicorée with wild leaves Bitter Capuchin beard

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