Growing and harvesting chicory
Growing chicory is relatively easy, making it an accessible plant for both novice and experienced gardeners. This hardy plant thrives in a variety of environments and can be grown for its leaves, roots or both. To start growing chicory, choose a sunny location with well-drained soil. Plant chicory seeds directly in the garden in early spring, as soon as the thawed soil can be worked. Sow the seeds about 1/2 inch deep and thin the seedlings to about 6 to 10 inches apart once they are a few inches tall.
Be sure to water them thoroughly and maintain even moisture until the seedlings are well established. Chicory becomes relatively drought tolerant after the first growth phase. As the plants mature, you can gradually reduce the frequency of watering.
Chicory is relatively pest resistant, but watch out for common garden pests such as slugs and snails, which may be attracted to the young leaves.
Harvesting chicory depends on whether you grow it for its leaves or roots. For leaves, you can start harvesting the outer leaves when they are young and tender, usually about 6 to 8 weeks after planting. These leaves are often less bitter than mature leaves and are ideal for salads.
For carrots: let the plants grow for about 120 days. The best time to harvest chicory roots is in late fall, after the first frost, which can help sweeten the roots. To harvest, loosen the soil around the plant with a garden fork and gently pull out the entire root.
Once harvested, chicory roots can be used fresh or dried and roasted for a variety of culinary uses. If you plan to store the roots, store them in a cool, dark place with high humidity, such as a root cellar, where they will keep for several months. Leaves can be stored in the refrigerator for up to a week.