Chicory, Radicchio and Chicons
The blanched Chicons are now ready to eat, they were dug and lifted late in November, placed upright in pots with compost and kept in the dark in a cool dry place, since. Sliced from their roots at the base and then cut into small pieces, with some dressing and they make a refreshing winter salad at a time, when there are fewer salad leaves available.
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| Witloof Chicons |
To my surprise the mild winter has allowed the non-forcing Chicory or Radicchio varieties to survive continuous cropping and they are still providing us with welcome fresh green and red leaves.
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| Chicory Salad Leaves |
