HOW TO GROW CHICORY

CHICORY will transform a salad by adding a delectably bitter tone to an otherwise bland mix of leaves. I’ve grown many types of chicory but there are two that I continue to return to.

The first is radicchio and the two varieties I like best are ‘Rossa di Treviso’ (red leaves, far right) and ‘Rossa di Verona’. Sow in May or early June, thinning to 23cm (9in) spacing — they need plenty of room. Keep them weeded and let the loose green leaves grow. In autumn, these will start to droop and should be removed from the outside. Also remove green leaves falling over the heart. I cover them with a cloche in wet winter weather as they hate damp air. Cut the hearts when they’re bigger than a tennis ball and they’ll regrow into spring.

The second chicory I grow is endive (above), especially ‘Cornet de Bordeaux’ and ‘Frisée de Ruffec’. If they’re too bitter for you, tie their leaves together gently with string for a couple of weeks before cutting — this restricts sunlight to the inner leaves, resulting in a milder taste. Unlike radicchio they tend to bolt in hot weather, so sow fresh supplies every few weeks.