Get Fresh & Fruity Chicory

Get Fresh & Fruity Chicory

Class 1 - Netherlands

  • £3.76
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Chicory

Pronounce it: chik-or-ee

Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. It has a distinctive, cigar-like shape, about 12cm long, and the crisp leaves have a mildly bitter flavour.

Availability

All year round, but the British season is from January to mid-March.

Choose the best

Look for firm, crisp leaves and avoid those with green tips, as they'll be very bitter.

Prepare it

If the end is cracked or discoloured, trim it off, then remove any poor outer leaves. Then, depending on how you want to use it, either leave whole, separate the leaves, or slice lengthways into halves or quarters. Once cut, brush with lemon juice to prevent discolouration.

Store it

It will last for around a week in a perforated bag in the fridge.

    Chicory recipes

    Chicory

    A vegetable and/or salad leaf, that has a white bulb with tightly packed elongated cones and overlapping white leaves with pale yellow tips. The roots are propagated in warm, moist peat or sand, while the white, fleshy leaves are left to develop in darkness. t can be eaten raw or cooked and comes in red and white varieties. Although called chicory in the UK, it is more commonly known as chicon or witloof (meaning white leaf) in Belgium and is called endive in the US.

    Buyer's guide

    Chicory is available throughout the winter months. Choose chicory with crisp, fresh-looking leaves that are springy to the touch and tightly packed; there should be no sign of insect damage.

    Storage

    Once picked and exposed to light, chicory leaves start to become more bitter, so they should be stored wrapped in paper to keep out the light and eaten as soon after picking as possible.

    Preparation

    Chicory works best in composed salads rather than tossed with other, softer leaves. Raw chicory leaves are excellent eaten fresh, drizzled with a little vinaigrette, or stir-fried and served as a vegetable side dish. Whole heads of chicory can be baked, poached or griddled.


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