{"title":"Chicory","description":"\u003cp\u003eRobust, reliable, and full of flavour – chicory is a great addition to your patch. Its distinctive taste works well in mixed salads or cooked in autumn and winter dishes.\u003c\/p\u003e\n\u003cp\u003eFor a milder touch, try \u003ca href=\"\/products\/chicory-sugar-loaf-pain-de-sucre\" title=\"chicory sugar loaf pain de sucre vegetable seeds\"\u003ePain De Sucre\u003c\/a\u003e – it’s got natural sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"chicory rossa di treviso naturally nurtured seed vegetable seeds\" href=\"\/products\/chicory-rossa-di-treviso-naturally-nurtured-seed\"\u003e\u003c\/a\u003e\u003ca title=\"chicory rossa di treviso naturally nurtured seed vegetable seeds\" href=\"\/products\/chicory-rossa-di-treviso\"\u003eRossa di Treviso\u003c\/a\u003e pairs beautifully with blue cheese – we’ve even got a recipe to inspire you.\u003c\/p\u003e\n\u003cp\u003eAnd for a truly autumnal plate, grow it alongside leeks like \u003ca title=\"leek oarsman f1 vegetable seeds\" href=\"\/products\/leek-oarsman-f1\"\u003eOarsman \u003c\/a\u003e– looks and tastes delicious\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"chicory-brussels-witloof","title":"Chicory Brussels Witloof","description":"\u003cp\u003e\u003cstrong\u003eChicory Brussels Witloof\u003c\/strong\u003e is a classic forcing variety that produces one of the finest and tastiest winter salads. Sow from May to September to harvest between August and December. It needs to be blanched to produce those pale yellow, crunchy chicons – but you can also cut it young and use the leaves without forcing.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: from May to September, either in modules or direct (with protection for early or late sowings). Space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate light shade but appreciate regular watering. Keep weeded for best results.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTo force:\u003c\/strong\u003e Lift the roots in late autumn, trim the leaves to about 2.5cm, and remove any wispy sideshoots. Cover the stumps with a ridge of light soil or sand. You can use cloches to encourage chicons to form – they should start pushing through in late winter or early spring depending on conditions.\u003cbr\u003e\u003cem\u003eThere are other ways of forcing chicory too, so feel free to experiment.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: pick young leaves in summer to use raw in mixed salads – they’re tender with a light bitterness. Forced chicons are crisp, pale, and slightly sweet with a gentle crunch. Eat them raw, braised, or grilled. They’re especially good with creamy dressings, blue cheese, or walnuts.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Chicory, Walnut \u0026amp; Blue Cheese Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fresh, crunchy winter salad that’s full of bold flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2–3 forced Brussels Witloof chicons\u003c\/li\u003e\n\u003cli\u003eA handful of walnuts, toasted\u003c\/li\u003e\n\u003cli\u003eBlue cheese (crumbled) or your favourite alternative\u003c\/li\u003e\n\u003cli\u003eOptional: a few slices of pear or apple\u003c\/li\u003e\n\u003cli\u003eDressing: olive oil, white wine vinegar or lemon juice, a touch of honey, salt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSeparate and wash the chicory leaves, then slice or leave whole.\u003c\/li\u003e\n\u003cli\u003eToast the walnuts lightly in a dry pan.\u003c\/li\u003e\n\u003cli\u003eArrange the chicory on a plate, scatter over the cheese, walnuts, and optional fruit.\u003c\/li\u003e\n\u003cli\u003eWhisk together the dressing ingredients and drizzle over just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis makes a lovely light starter or side dish — great with leftover roast meats too.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824581648660,"sku":"CHIBW","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/chicorybrusselswitloof.jpg?v=1752513386"},{"product_id":"chicory-palla-rosa-radicchio","title":"Chicory Palla Rosa","description":"\u003cp\u003e\u003cstrong\u003ePalla Rossa\u003c\/strong\u003e is a radicchio-type chicory with firm, crunchy hearts and striking red-maroon and white leaves. A popular ingredient in supermarket salad packs – but so much better grown at home, where the flavour is fresher and the colour even more vibrant. It’s no surprise this one’s earned an RHS Award of Garden Merit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAGM winners have proven themselves in trials to be sturdy, reliable, and great performers in the garden.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: from mid-spring to late summer in modules or pots, seed depth 10mm. Germination can be patchy if sown direct, so modules are usually best.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate light shade and benefit from regular watering. Late crops may need cloche protection in autumn. Once the heads are ready, cut just above ground level – the stumps often resprout smaller leaves for weeks afterwards, which you can harvest as cut-and-come-again.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: shred raw into salad mixes for colour, crunch, and a slightly bitter edge. Or braise small whole heads gently in butter to mellow the flavour.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA - Radicchio \u0026amp; Creamy Pasta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a comforting dish with a touch of boldness – radicchio adds colour, bite, and balance to rich creamy sauces. Perfect for chilly evenings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBitterness + richness: Radicchio’s slightly bitter flavour balances out creamy sauces beautifully, keeping them from feeling too heavy.\u003c\/li\u003e\n\u003cli\u003eColour \u0026amp; texture: It adds a pop of red and a bit of bite to otherwise soft, pale pasta dishes.\u003c\/li\u003e\n\u003cli\u003eIt softens: When cooked (sautéed, wilted, or braised), radicchio mellows and becomes more savoury – especially good with garlic, shallots, cream, or cheese.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWe’re not too exact – just make enough for however many you're feeding!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small Palla Rossa (or other radicchio), finely sliced\u003c\/li\u003e\n\u003cli\u003ePasta of your choice (tagliatelle, penne, or gnocchi all work well)\u003c\/li\u003e\n\u003cli\u003e1 shallot or small onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 clove of garlic, minced\u003c\/li\u003e\n\u003cli\u003eButter or olive oil\u003c\/li\u003e\n\u003cli\u003eSplash of white wine (optional)\u003c\/li\u003e\n\u003cli\u003eDouble cream or mascarpone\u003c\/li\u003e\n\u003cli\u003eParmesan or your favourite melting cheese\u003c\/li\u003e\n\u003cli\u003eSalt \u0026amp; pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCook the pasta in salted water until al dente. Reserve a cup of pasta water before draining.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, heat butter or oil in a pan. Gently sauté the shallot\/onion and garlic until softened.\u003c\/li\u003e\n\u003cli\u003eAdd the sliced radicchio and cook for a few minutes until wilted and softened. If using, add a splash of white wine and let it reduce slightly.\u003c\/li\u003e\n\u003cli\u003eStir in the cream or mascarpone and let it warm through. Add a little reserved pasta water if needed to loosen the sauce.\u003c\/li\u003e\n\u003cli\u003eToss in the cooked pasta and mix well. Add grated parmesan or other cheese and season to taste.\u003c\/li\u003e\n\u003cli\u003eServe warm with extra cheese on top, if you fancy (somehow we always fancy extra cheese!).\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824583287060,"sku":"CHIPR","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/ChicoryPallaRossa.jpg?v=1752513317"},{"product_id":"chicory-rossa-di-treviso","title":"Chicory Rossa di Treviso","description":"\u003cp\u003e\u003cstrong\u003eRossa di Treviso\u003c\/strong\u003e brings both colour and flavour to your autumn and winter meals. The long, pointed leaves start off green and take on deep red tones as the weather cools. It has a lovely, slightly bitter flavour that mellows beautifully when cooked. You can also force this variety for slender chicons in late winter.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: from late June to July in modules or pots at a depth of 1cm. Germination can be erratic if sown direct. Transplant into moisture-retentive soil, 20–35cm apart, and keep well watered in dry spells. Light shade is tolerated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo force for chicons\u003c\/strong\u003e: lift roots in late autumn and trim the leaves to 2.5cm above the crown. Cut off any wispy sideshoots, then cover the stumps with a ridge of light soil or sand. Add cloches to help bring them on. Depending on the weather, chicons should appear in late winter or early spring. There are other ways of forcing chicory too, so feel free to experiment and find what works best in your space.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: shred raw into your salad mix or braise whole heads gently in butter for a milder, richer flavour.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Braised Chicory \u0026amp; Leek Gratin with Blue Cheese Crumb Topping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWe’re a bit approximate with quantities here – we just make what looks enough! (Sorry!!)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ to 1 Rossa di Treviso per person\u003c\/li\u003e\n\u003cli\u003e½ to 1 leek per person\u003c\/li\u003e\n\u003cli\u003eBreadcrumbs\u003c\/li\u003e\n\u003cli\u003eBlue cheese\u003c\/li\u003e\n\u003cli\u003eFresh parsley\u003c\/li\u003e\n\u003cli\u003eOnion\u003c\/li\u003e\n\u003cli\u003eWhite wine \u0026amp; veg stock\u003c\/li\u003e\n\u003cli\u003eLemon juice\u003c\/li\u003e\n\u003cli\u003eOptional: a little butter and a sprinkle of icing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1. Preheat your oven to 180°C.\u003cbr\u003e2. Blitz the bread crumbs, parsley and blue cheese – makes a green bread crumb mix (if you make too much, store in the fridge and use on top of another meal in the next few days!) \u003cbr\u003e3. Gently soften the leek and onion in a pan.\u003cbr\u003e4. Cut the chicory in half lengthways, dust the cut side with icing sugar, and fry cut side down for 2–3 minutes to lightly caramelise.\u003cbr\u003e5. Add the chicory to the leeks and onions (cut side up), cook a few more minutes, then transfer everything to an ovenproof dish.\u003cbr\u003e6. Pour in just enough wine and stock to cover the base of the dish – don’t drown the veggies.\u003cbr\u003e7. Spread the breadcrumb mix over the top, dot with extra lumps of blue cheese for extra melty loveliness, then splash with a bit of lemon juice (and a few shavings of butter if you fancy).\u003cbr\u003e8. Bake for 10–15 minutes until golden and bubbling.\u003c\/p\u003e\n\u003cp\u003eNot keen on blue cheese? Just use your favourite melty cheese instead – it still works a treat.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824585187604,"sku":"CHIRT","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/ChicoryRossaDiTreviso.jpg?v=1752513351"},{"product_id":"chicory-sugar-loaf-pain-de-sucre","title":"Chicory Sugar Loaf (Pain De Sucre)","description":"\u003cp\u003e\u003cstrong\u003ePain de Sucre\u003c\/strong\u003e \u003cem\u003e(Sugar Loaf) \u003c\/em\u003eis a standout chicory with dark green leaves that blanch naturally in winter to form creamy, sweet-tasting hearts. It holds well in colder months, giving you a reliable and productive winter crop. Earlier in the season, you can harvest it young for tender baby leaves in your salads. No surprise this one has earned an RHS Award of Garden Merit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: from early spring to late autumn, seed depth 5-10mm, either in modules or directly in the ground. Early and late sowings benefit from protection to get going.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: for cut-and-come-again, start harvesting leaves when they’re 5–7cm tall. Keep well watered, especially in dry spells. Spring and summer sowings can be thinned to 20–25cm apart and left to form hearts, or started in modules and transplanted. Late sowings will keep producing under cover through winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: shred young leaves into salads or lightly cook the mature ones for a more subtle, mellow flavour. In the second season, the plants will bolt and send up pretty edible flowers – lovely scattered over summer dishes.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Chicory \u0026amp; Leek Gratin\u003c\/strong\u003e\u003cbr\u003eSlice blanched Pain de Sucre hearts and tender leeks, then layer in a baking dish. Pour over a light cream sauce (add garlic, mustard, or a splash of white wine if you like), top with breadcrumbs and parmesan, and bake until golden and bubbling. A deliciously warming side dish or light main.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824589152532,"sku":"CHIPS","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/chicirypaindusucre.jpg?v=1751477876"},{"product_id":"chicory-varigata-di-castelfranco","title":"Chicory Varigata Di Castelfranco","description":"\u003cp\u003e\u003cstrong\u003eVariegata di Castelfranco \u003c\/strong\u003eis a real beauty, with creamy green leaves splashed with red – a colourful addition to winter salads and full of rich, tangy flavour. It’s a versatile variety that can be sown early for summer harvests or in July and August for cropping into autumn and early winter. You can also force it to produce elegant chicons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: from ate April to June for summer harvest, or July to August for autumn\/winter use. Best started 10mm deep in modules or pots, as germination tends to be more reliable than sowing direct.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate a bit of light shade and appreciate regular watering. Keep weeded, and harvest by cutting the head cleanly – if the base isn’t damaged, you may get smaller regrowths for a second crop. Can also be forced to produce chicons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat \u0026amp; Enjoy\u003c\/strong\u003e: shred into salads to add colour and bite from late summer right through winter. Braise smaller heads in butter or bake them for a milder flavour – cooking softens the bitterness and brings out a rich, nutty taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDid you know?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eLeeks and chicory make great kitchen companions, especially in autumn and winter cooking. Their flavours balance each other beautifully – the mellow sweetness of leeks takes the edge off chicory’s slight bitterness.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThey’re brilliant together in gratins, tarts, or creamy pasta dishes, and both roast well or can be gently braised with cream, stock, or white wine.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eAdd a bit of blue cheese, and you’ve got a bold, comforting combo with richness, bite, and texture – perfect for cooler days.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824591216916,"sku":"CHIVC","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/chicory_Variegata_Di_Castelfranco_ml.jpg?v=1732815784"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/collections\/chicory_vegetable_seeds_m.jpg?v=1741715500","url":"https:\/\/moreveg.co.uk\/collections\/collection-chicory-vegetable-seeds.oembed","provider":"MoreVeg Seeds","version":"1.0","type":"link"}