Chicory Sugar Loaf (Pain De Sucre)

Pain de Sucre (Sugar Loaf) is 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

SOW: 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.

GROW: 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.

EAT & ENJOY: 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.

RECIPE IDEA – Chicory & Leek Gratin
Slice 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.