What is Chicory?
What we are here referring to as chicory is also known as Belgian endive (pronounced "on-deev, dontchaknow!) or witloof.
For a clear distinction between chicory and endive, check out this article we wrote last year.
There is also wild chicory which is a lovely blue flower, the root of which is used roasted and ground as a coffee substitute.
From our research, we discovered that these amazing cone shaped packed heads of leaves are grown in the most extraordinary way. It rather defies purley verbal description, and anyway, we just LOVE this page from the website of our friends over at Kitchen Gardeners International.
Flavour and Texture of Chicory:
Chicory has a delicious crunch to it, and has a fresh "green" taste with a bitter edge to it.
Nutrition:
Chicory is said to be rich in Vitamin B, fibre, potassium and selenium.
When is Chicory in Season in the UK?
December to April.
How to Buy Chicory
As with anything leafy, you want to look for robust rather than limp leaves, and certainly avoid anything slimey!
How to Store Chicory
In a paper bag, preferably, in the salad drawer.
How to Use Chicory
Chicory can be eaten raw, added to a mixed salad perhaps, or you can use the brilliant "boat" shaped leaves for scooping up dip, or for filling with cream cheese and fruit.
We’ve seen chicory leaves added to the tops of pizza.
And it’s great simply halved, brushed with olive oil and lemon juice and grilled on both sides.
Last year we interviewed Denise Tolson, who discovered chicory at the tender age of 18 whilst doing a grand tour of Europe.
Denise’s favourite way of eating chicory is:
Cod with Chicory and Baby Beetroot
And our two favourite chicory recipes are:
and
Mashed Beans and Potatoes with Chicory and Cheese
We’d love to hear what your favourite chicory recipes are.
Categories: food, seasonal eating, vegetarian
