Chicory Brussels Witloof

Chicory Brussels Witloof 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.

SOW & GROW: 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.

To force: 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.
There are other ways of forcing chicory too, so feel free to experiment.

EAT & ENJOY: 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.

RECIPE IDEA – Chicory, Walnut & Blue Cheese Salad

A fresh, crunchy winter salad that’s full of bold flavour.

You’ll need:

• 2–3 forced Brussels Witloof chicons
• A handful of walnuts, toasted
• Blue cheese (crumbled) or your favourite alternative
• Optional: a few slices of pear or apple
• Dressing: olive oil, white wine vinegar or lemon juice, a touch of honey, salt and pepper

Method:

1. Separate and wash the chicory leaves, then slice or leave whole.
2. Toast the walnuts lightly in a dry pan.
3. Arrange the chicory on a plate, scatter over the cheese, walnuts, and optional fruit.
4. Whisk together the dressing ingredients and drizzle over just before serving.

This makes a lovely light starter or side dish — great with leftover roast meats too.