Brussels chicory - organic seeds

Brussels Chicory – Firm Heads & Delicate Flavor

This Brussels chicory forms dense, compact heads with a subtle, refined taste. It can be forced at low temperatures (10-15°C), with or without soil cover.

Growing Advice for Brussels Chicory

Sowing

Sow from May to July, directly in the open ground, keeping 30 cm between rows. When the seedlings have 4 to 5 leaves, thin them to 10 cm spacing.

This semi-early Dutch Brussels Witloof thrives in well-drained, humus-rich soil and a sunny location.

Care & Resistance

• Low maintenance: Regular watering during dry periods prevents premature bolting.
• Slug-sensitive: Protect young plants with ecological slug control.

Harvesting & Forcing

From October to November, prepare the roots for forcing:

1. Dig up: Carefully remove the chicory from the soil, keeping the roots intact.
2. Trim leaves: Cut the leaves above the crown, leaving a small part attached.
3. Dry: Let the roots dry for a few days to enter dormancy.
4. Forcing: Place the roots upright in a box filled with sand or fine soil and store in a cool, dark place (such as a cellar). Darkness is essential for chicory head development.
5. Watering: Keep the soil slightly moist, avoiding overwatering.

After about 4 weeks, the chicory roots will produce soft, white heads. Once they reach 10 cm, harvest by cutting just above the crown. Harvest as needed.

Companion Planting

Pairs well with radishes, beans, turnips, carrots, and peas for a healthy and diverse vegetable garden.

➡ Latin name: Cichorium intybus var. foliosum