Chicory (Cichorium intybus) is a hardy, blue-flowered green prized for its pleasantly bitter leaves and deep taproot. These chicory seeds grow the traditional cutting and forcing types used across Italian and French kitchens, from tender young salad leaves to chicons blanched indoors through winter. It is an old-world staple that rewards patient gardeners with flavor no supermarket bag delivers.Who it's forIdeal for cooks who love a sharp, bitter edge in salads and braises, and for gardeners who want a cold-tolerant green that keeps producing when lettuces fade.How & when to plantDirect sow 2-3 weeks before your last spring frost, or in mid to late summer for a fall crop. Sow 1/4 inch deep, thin to 8-10 inches apart in rows 12-18 inches apart. Chicory likes full sun and cool weather and grows well in USDA zones 3-9. Keep soil evenly moist for steady leaf growth.HarvestCut baby leaves in about 30-40 days, or let heads mature in 80-100 days. Harvest outer leaves as needed, or lift roots in fall to force pale chicons in a dark, cool spot.Benefits & usesChicory leaves add a bitter bite to mixed salads, and mature heads are excellent grilled or braised. The roasted root has long been used as a coffee substitute and additive.Growing guide: New to this variety? Read our full guide, How to Grow Chicory From Seed, for step by step sowing, spacing, and harvest tips.
