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Chicory
Varieties: Atlas, Platine, Vintor, Redoria INFORMATION Chicory (Chichorium Intybus), alternatively known on the continent as Witloof or Endive is a root vegetable which contains Inulin, a carbohydrate that is used in making fructose and a prebiotic that nourishes the good bacteria in the digestive system. We grow and sell all the UK's conventional chicory 52 weeks of the year, coupled with the red variety that we have available for 8 months of the year. Chicory can be eaten raw or cooked. The red chicory adds drama to a salad and for even more colour and taste it is great with fruit pieces. Chicory has exciting nutritional properties. CLICK HERE FOR THE EXECUTIVE SUMMARY > HANDY HINTS Remove packaging from flow wrapped pack and place in the fridge - it will last at lot longer than in its pack. Avoid leaving chicory out in the open, as it is light sensitive and will turn green (white variety only) - when this happens it tastes very bitter. Lemon juice will help keep the chicory white during cooking. Removing the pith (the hard white core which is an extension of the chicory root) will eradicate most traces of bitterness. Chicory is very versatile and tastes great cooked and raw. VIEW THE RECIPES > |
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