Red Chicory

Red Chicory has a tight head of dark red leaves and white veins running through it.

Red Chicory is generally eaten raw, as it loses its vibrant red colour when cooked. If you are looking for a more culinary variety, try white chicory as this has a mellow bitter flavour, when cooked. Red Chicory has a mildly bitter flavour, has a nice crisp texture, and is rich in Vitamin K.

The root is first grown, and stored in large cold stores to chill. These boxes of roots are then defrosted and put into our hydroponic forcing rooms, which are dark growing rooms. Hydroponic systems use a water based nutrient solution rather than soil to grow chicory. Once the chicon has reached the right size (typically after 21 days of growing), it is harvested and packed.

2 varieties of Red Chicory are grown here, early season variety, which has deep red leaves, and later season, which has bright red leaves.

Red Chicory is available locally, from our own Holbeach site, all through the year.

DGM Growers are able to offer Red Chicory 52 weeks of the year using UK grown crops.

Red Chicory and blood orange salad (Serves 4)

 

• 140g red chicory, end trimmed and leaves peeled
• 150g rocket
• 4 blood oranges
• 1 lemon
• Handful of pecan nuts
• 5 tbsp extra virgin olive oil
• 3 tbsp of maple syrup
• Salt and pepper, as per taste

1. Peel 3 blood oranges and thinly slice them.
2. Combine the chicory leaves, rocket and blood oranges, add 2 tbsp of olive oil and season with salt and pepper. Mix until combined.
3. For the dressing, whisk the juice of 1 blood orange and the juice of the lemon with 3 tbsp of olive oil, until smooth.
4. Whisk in the maple syrup, one tbsp at a time.
5. Pour the dressing over the salad, sprinkle pecan nuts as a garnish and serve.