Chalky / Alkaline / Clay / Heavy / Moist / Well Drained / Light / Sandy
Chicory is a bitter-tasting vegetable, used as a winter crop and harvested to eat in autumn and early spring salads. The leaves can have a bitter taste, but blanching these before eating can help reduce this bitterness. It thrives in well-drained soil in full sun to partial shade. There are three different types of chicory: 'forcing' chicory, red chicory or radicchio and 'non-forcing' chicory.
Cichorium intybus 'Palla Rossa' is a 'non-forcing' chicory which grows a lot like lettuce. It bears heads of maroon leaves with prominent white veining, and a firm heart.
Sow Cichorium intybus 'Palla Rossa' seeds direct, 1.5cm deep in well-prepared soil, from April to August. Alternatively raise in modules under glass from March.
Thin out to 25-30cm apart between plants. Module-grown plants can be transplanted to a cloche in autumn to extend the season.
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Cichorium ‘Palla rossa’ and wildlife
Cichorium ‘Palla rossa’ has no particular known value to wildlife in the UK.
Is Cichorium ‘Palla rossa’ poisonous?
Cichorium ‘Palla rossa’ has no toxic effects reported.
