The Italian Gardener

"Puntarelle" varieties of chicory are sweet and delicate and described in glowing terms in Antonio Carluccio’s book "Vegetables” where he recommends that they be blanched in boiling water and then drizzled with olive oil and flavoured with lemon juice or garlic and chilli. When young can be used in salads and in Italy are commonly given a soak in iced water.

Sow in seed boxes or direct for harvest in cool weather some 75-80 days from planting.. Space 15 cm apart in rows. Mature plants are best harvested in cool weather, but when small can be picked at anytime.