Description:

This variety for traditional forcing (with cover soil), gives beautiful, dense and firm endives to eat raw in salads or cooked.
This chicory is delicious braised or gratinated with ham and goes very well with smoked salmon.

Culinary tip:

This chicory is delicious braised or gratinated with ham and goes very well with smoked salmon.

Soil tip:

When forcing, water the peat regularly so that it does not dry out, being careful not to wet the endives.

Culture advice:

1. Sows: Sow in May-June in lines 30 cm apart.
2. Thinning: At the 2-3-leaf stage, thin to leave only one plant every 10 cm. Remove the roots in October-November, shorten them to 20 cm and leave only 3 cm of leaves. Dig a pit 40 cm deep and on a bed of soil, plant your roots side by side and then fill with sand or a very light soil. Water thoroughly. 15 days later, cover with a thick layer of straw and protect with sheet metal or planks.
3. Harvest: Harvest from November to March.

Plants:

The Witloof chicory likes the proximity of the curly chicory because together they strengthen their respective health.

The stages of sowing: