Chicory Pain de Sucre Seeds

Info: Chicory is also known as Chicorée, Belgian Endive or Radicchio. The variety `Pain du Sucre` (Sugar Loaf) got its name by the cylindrical growth form and has nothing to do with taste. It is a crisp, tender, leafy variety with large green leaves and reduced bitterness. The heads can be stored relatively well and therefore a good winter alternative for lettuce.
Chicory has countless ways of preparation: Use it raw for dipping, filling or chopped in salads. It can also be cooked, blanched (to preserve the characteristic pale yellow leaves), baked, roasted, caramelized, stewed, sweet or savory.

Sowing & Cultivation: The sowing takes place in rows, thinly distributed and 1-2 cm deep. Then cover with soil and water regularly. Separate young plants. Harvest time is in June to November. Chicoree likes a sunny site with nutrient-rich, loamy soil.
Chicory can also be grown as a winter vegetable. Then it is sown in late summer and in the autumn the thick roots are excavated and buried in a dark, warm cellar (for example heating room) in a sand box. About three weeks later, soft bleached heads occur, which then can be harvested.