Also known as "witloof" and "endive", chicory is a versatile crop with a mildly bitter flavour which is very popular on the continent. Grown in house at DGM Growers within our chicory forcing growing rooms, it is grown in complete darkness and is available 52 weeks of the year. Whilst the red chicory variety is mainly used as a salad leaf, the white variety can be eaten both raw and cooked.
You can peel the leaves off individually and use chicory in a salad or as little boats for canapés if you’re entertaining. It has a good, slightly bitter flavour that complements most salad dressings and contents. We particularly like it with creamy Caesar dressing and oriental flavours, but it’s great in any salad really.
Chicory soup is simply heavenly, or it works as a vegetable accompaniment to a meat dish or as an ingredient in gratin or stir fry. You can even puree it and whack it in a soufflé, it’s that versatile.
Keep your chicory cool and in the dark and it will last for around a week – the flavour of the leaf is affected by light and will develop further colour and a more pronounced bitter flavour.
Call us on 01406 422615
Email us on firstname.lastname@example.org