Chicory

Chicory Seeds

Cichorium intybus
Blue daisy, blue dandelion, blueweed, bunk, coffeeweed, hendibeh, horseweed, ragged sailors, succory, wild bachelors buttons, wild endive

Chicory is a tall, branching, woody perennial herbaceous plant with blue or lavender flowers. Its leaves are tastiest in the spring and autumn as the summer heat tends to make them taste a little bitter – but they are still edible. Toss them in a salad but before doing so, blanch them.

Contents: Approximately 50 seeds

Average height: 100 - 180cm
Aspect: Full Sun
Soil type: Humus-rich. Best grown on limestone or chalk soils.
Sowing period: Spring, late autumn or early winter
First signs of blossom: Early spring
Average flowering period: 2 months
Colour: Blue

When sowing in seed trays, cover with glass, or use a cold frame to ensure that the winter rain does not waterlog the seeds. Chicory seeds benefit from getting a frost to aid germination. This can take place after 21 days, but is erratic, and requires patience. Most often the seeds will germinate the spring after an autumn sowing, when the temperature and light has increased sufficiently. 

Harvesting
Pick flowers just after they have opened, ideally once the morning dew has passed so that they are already dry and ready for use, particularly if you are going to crystallise them or use them for flower sugar. If you are picking them a few hours before use, place the stems in a glass of water to keep them fresh and prevent wilting. 

Our packaging is made from FSC recycled cardboard and environmentally friendly inks. The seed bags are waxed paper or compostable starch to keep seeds in the best condition during storage.