Chicory (lat. Cichorium intybus L.) has many names by which it is recognized among the people. Some of the most famous names are water drinker, dent, bruise and horse bite. It is a perennial plant from the family of sedges, which is the most numerous flower family in Croatia, and includes dandelions, cornflowers, cornflowers, lion’s teeth, daisies and many others. Chicory itself is a native plant in our area and grows in meadows and along roads.
Chicory is a perennial herbaceous plant with an upright stem that can grow up to 1 m, it is upright, angular and woody. In the upper part, it expands and is branched to 3 or 4 auxiliary branches. The root is yellow, branched and spindly. The leaves are gathered in a rosette, narrow and alternate, with incised edges and a hairy back. The flowers are bluish-purple, with 5 serrated petals. It blooms from June to October, and the flowers are open only during the morning hours. The fruit is a glabrous achene with a long pappus. The plant releases a bitter, milky-white sap during growth.
Chicory is a very useful plant for several reasons, so its cultivation is encouraged. Chicory is grown primarily for its roots, but the whole plant can be used. Chicory is native to Europe and can be found up to 1,500 m above sea level in meadows and roadsides. It was later successfully exported to North America and Australia. Chicory was eaten as a salad by many peoples of the Mediterranean, and some types are still popular salads today.
Types of chicory
Chicory has several subspecies that are grown for their leaves. Although all subspecies of chicory are the same, some species are very different and have no mutual similarities. The biggest confusion is when endive is listed as a subspecies of chicory, but it is a separate species that is popular in the USA and France. These are some of the most common species that can be found or grown in our area. Each of the cultivated species has its own subspecies and subtypes that have over time adapted to the climate in which it grows.
Wild chicory
Wild chicory is a wild plant with many seeds that spreads easily, so it can be found all over Croatia. Its leaves are bitter and pungent, but are boiled to reduce the bitterness. In addition, it is a component of Mediterranean cuisine and is often used as part of salads. Wild chicory blooms with characteristic bluish-purple flowers.
Radic
Radič is a type of chicory that is grown for salad. It is sometimes called red chicory because of its dark red color. Radič cannot be found in nature in that form, so it is cultivated for consumption. It has a sharp taste, but is rich in iron. It can be eaten raw and seasoned as a salad or steamed.
Sweet chicory
Sweet chicory is known for its sweet and delicious taste. It is more like a salad, so it is more popular for consumption. Its leaves are green and the same is cultivated, but not found in the wild. Its leaves are crispy and can last longer in the refrigerator.
Belgian endive
Belgian endive is a type of salad that is specific in its appearance. It has a narrow white head with yellow leaf tips. It has quite a pungent taste and is very crunchy. That is why it is most often prepared on the grill with a little balsamic vinegar. It is popular in French cuisine.
Fodder chicory
Fodder chicory is grown for its thickened roots, which are used to feed livestock. The root is juicy, but full of bitter milky juice, so it should be mixed with other fodder plants when feeding livestock so that the milk is not bitter. Most often, it is fed to livestock or game during the winter.
Planting chicory
Although wild chicory grows wild in many areas, cultivated chicory is also popular in our area. It is a plant that does not need to adapt to the climate, but in order for the crop to succeed better, it is recommended to follow a few tips when planting. Below are tips for growing chicory.
Planting time
The minimum temperature for chicory germination is 4°C, but the optimal temperature is from 15 to 20°C. Chicory is best sown during April or early May. However, earlier sowing favors the development of roots and the complete plant in one-year cultivation. During germination, the temperature should be higher and if frosts are expected, it must be covered with agrotextile. When it develops lower leaves, it can withstand temperatures down to -8°C. During the time when the temperature drops further, and there is no snow, it is necessary to protect the plantation with agrotextile.
Choosing the substrate for planting
Chicory is a perennial plant, but it cannot be grown by grafting on another plant. Its cuttings can be used for further transplanting, but only in the ground. Also, although it is an old variety of the plant, hybrids have been obtained through cultivation that have adapted to habitats and are more durable during storage.
Planting from seed
Chicory seeds are small and are planted 3-5 kg per hectare. It is also sown densely with mechanical seeders. It is preferable to maintain 50 cm between rows and at a depth of 1-2 cm. The seeds are sown at the beginning of April in order to germinate and grow evenly. When it is sown as a monoculture, it is sown as an annual crop. The seeds have high germination and there is no worry that they will not sprout on time. Also, the plant is self-sprouting and the seeds are carried with the help of birds or the wind.
Planting seedlings
Chicory can be grown from a seedling, which is suitable for growing indoors or for personal use. Chicory is grown as a seedling in containers where the seeds are sown in containers indoors. After 14 days, when it develops roots, the seedling can be planted in its final place. It is necessary to dig a hole up to 12 cm into which the seedling is planted, paying attention to the root. It is best to plant the seedling in prepared soil covered with nylon with holes provided for planting.
Cultivation outdoors
Chicory is mostly grown outdoors due to its adaptability and durability. For larger cultivation, it is sown in beds in the field. It tolerates outdoor cultivation well up to 1500 altitude. It is also a wild plant that grows on meadows, roads and forest edges. It can overwinter in nature, but outdoors it is necessary to protect them. Cultivation in the open air is easier because of the cultivation of the soil, but also because of the care of the crops.
Cultivation in a greenhouse
Chicory can also be grown in a greenhouse to obtain an earlier harvest or to ensure optimal growing conditions. In indoor cultivation, it is necessary to pay attention to the water supply, temperature and light. Chicory is a long-day plant and does not tolerate being in constant shade well. In addition, the temperature should be between 15-20°C for fast and complete growth.
It is necessary to carry out irrigation in the greenhouse. The plant is most sensitive to water in the budding and flowering phase, so it should be irrigated with a drip system at least 2 times a week. Also, growing in a greenhouse enables later sowing because the optimal conditions will last longer and the roots will fully develop.
Growing in jars
Chicory can be grown in jars or in a high bed on the balcony. When growing in a jar, the most important thing is to pay attention to water drainage, because water retention can lead to rotting of the plant’s roots. In addition, it is important to provide humus and loose soil in which the plant will be grown. If it is grown for its leaves, a minimum distance of 30 cm must be left between each plant.
Ground
Chicory is not particularly sensitive to the soil, but if good soil conditions are ensured, it can produce more abundantly. Although it generally likes loamy and looser soils, it can also thrive on heavier soils if they are well-cultivated beforehand.
Clay soils can prevent root development during dry weather growth, and to avoid this, topsoil can be mixed with sand to create a looser soil. It likes well-drained soils that do not retain water, and it reacts well to neutral or slightly acidic soils.
When cultivating the soil, it is important to take care of the basic cultivation in which the soil is aerated and cleaned of pre-cultures. This treatment must be at least 30 cm deep. In the pre-sowing soil treatment, the soil is pulverized to the end so that it is suitable for small chicory seeds.
Climate
Chicory is an autochthonous European plant, so it suits a moderate and humid climate. It is not particularly sensitive to weather changes and an adult plant can survive frosts. With annual cultivation, it is important to pay attention to sowing, because too late sowing can result in low income.
Cultivation of chicory
When growing chicory, for better yields it is important to respect the cultures with which it is compatible and to plan the sowing in advance. Also, there are some rules for feeding that can help for a better harvest. In addition, some mistakes can result in bitterness that is not suitable for animals or humans.
Matching cultures
Chicory is not demanding when it comes to compatibility with other plants, but a proper crop rotation can help it. Chicory cultivation as a monoculture should be avoided because its income decreases over the years. In addition, there are no problems with other pre-cultures, and corn and wheat are especially suitable for it, because after their cultivation, the soil is deeply plowed, which helps in the development of roots.
Also, it is often sown after turnips, and it will have a good yield after planting potatoes. Red clover and alfalfa are generally considered to be excellent pre-crops as they can be plowed in and further enrich the soil.
Chicory itself is a good pre-culture and leaves a deeply cultivated soil. Cultures with which it is less compatible are tomatoes and swiss chard, and besides them, you can plant chicory in the garden next to all other vegetables.
Watering
Given that chicory is sown early, it makes good use of autumn and spring accumulations of water in the soil. It sprouts so quickly and develops a strong root at the beginning of growth. During later growth, there is no major damage from longer droughts. However, some types of chicory that are used primarily as a salad require more watering. It is primarily important to make sure that the plant does not wither and it should be watered during the evening. In addition, it is important to provide good drainage, as water retention can cause root rot.
Fertilization
What is special about chicory is that it has high nutritional requirements. Moreover, it requires more nutrients than sugar beet. It has particularly high requirements for potassium and nitrogen. It is best to use manure that is added in the basic tillage, which is plowed in during autumn plowing and again in the spring tillage.
After sowing, it is good to add nitrogen if the soil is depleted by the pre-culture. In addition to sodium, it responds well to potassium and phosphorus supplementation.
Propagation
Chicory is easiest to propagate by seed. If it is sown as a crop for the production of seeds, it is necessary to wait until they bloom and the upper part of the plant is harvested and the seeds are dried for sowing. Seeds intended for later sowing should be treated with fungicides. In general, only tested and treated seeds should be used for sowing. The weight of one thousand seeds is about 1 to 2 g, and they are small and reddish to brown in color.
It can also be propagated by cuttings, but from a two-year-old plant. Cuttings are taken in spring and left in water to grow roots. Later they are planted in loose and humus soil.
Maintenance and care
Chicory maintenance is not particularly demanding and does not require a lot of physical work. However, in order to regulate its growth and development, some of the following procedures are advised.
Plantation maintenance
Chicory maintenance definitely includes dusting, breaking the cover and hoeing. Chicory sprouts after 4 weeks and begins to develop, and if it was planted during April, then it is also an ideal time for the development of weeds. On larger areas, it is difficult to pull weeds because they could damage the roots of the chicory, so the soil is dusted with herbicides that do not harm the plant itself. After sprouting and the spring rains, it is important to break up the cover in order to allow air to enter the soil, but also to help the sprouting and development of young plants. The undergrowth can be broken up with harrows or hoeing. Hoeing is important for destroying the remaining weeds, but also for removing pests from the soil.
Thinning
Although chicory can be planted more densely, in some situations it is necessary to thin it manually and in time, i.e. when the plant develops 33 leaves and starts to develop. A minimum distance of 15 cm must be left between each plant, and plants that have been uprooted can be transplanted to another place. Also, by thinning, the plantation is given more air, which prevents the further development of the disease. It is important that the soil is moist during thinning so that the root can be completely pulled out.
Harvesting chicory
If chicory is sown in April, the harvest can be expected during September and early October, and the harvest can only be disturbed by late sowing or excessive humidity. Then it does not ripen on time and the plantation can be destroyed by early frosts. Too much heat and heat can give the appearance of technical ripeness, even though the plant is not fully ripe. The plant is technically mature when the outer leaves start to turn yellow, and the inner ones are still green.
You can also pick the leaves later because the young leaves are tastier for consumption. The older leaves are bitter and the later harvest is suitable for using the roots, which are removed manually with pitchforks or clippers, and mechanically removed with sugar beet lines.
Storage
The root used for further processing is cleaned of excess soil and its head and leaves are cut off. It is dried in the sun or in a drying room to be ground later. Cutting off the leaves can be done immediately after harvesting or after transport. In order to speed up the process, the leaves can be cut before harvesting. The root is stored in PVA bags for up to 2 months, taking care of moisture so that it does not rot. For a longer wait for processing, it is recommended to dry it and store it in a warm and dry place.
Diseases
Chicory is naturally resistant to many diseases and pests. However, weather conditions can sometimes contribute to the spread of disease and damage the crop. In addition, sowing untested and infected seeds can endanger the entire crop.
Rotting of the roots
Root rot in chicory can occur with an increased amount of water. The mold remains in the soil for a long time and is activated during a wet and warm period. Rotting of the roots is first seen when the plant begins to wither, and there is enough water. By extracting the roots, it is found that it has acquired a dark color. The disease cannot be cured, but precautions can be taken. This includes treating the soil with fungicides, sufficient planting space, using healthy seeds and good soil drainage.
Downy mildew
Downy mildew is a fungal infection that attacks the entire plant. It is recognized by the white mold it forms on the leaves. When a plant is infected, downy mildew spreads quickly and can damage the entire plantation. It can be solved by using fungicides.
Pests
Although it is not susceptible to pest attack, there are two that can often be observed on the plant, aphids and slugs.
Aphids
Aphids are pests that spread to chicory from other species. Aphid infestation can be seen by black clumps under the leaves and leaf curling. Although they cannot destroy the entire plant, they can damage the leaves. Larvae feed on juices and stay on the plant, and with their wings they easily move from plant to plant. Get rid of aphids organically by using nettle fertilizers or using insecticides. Nettle fertilizer is made by soaking fresh nettles in water for at least 4 days and then spraying them on the leaves.
Snails
Snails are pests that reproduce quickly and a lot, and they eat young leaves and walk on plants. In addition to eating leaves, snails also leave a slimy trail, but they also transmit diseases. They mostly appear during the rainy season, and lay their eggs shallow in the ground. You can get rid of them by collecting them by hand, using beer or polenta as a trap, or fence them off with copper wire. Using slugs can damage the plant and the roots.
The use of chicory
Chicory has a long tradition of use and is a popular herb in modern cuisine. Nevertheless, it was used by the people as a medicine for many diseases. In addition, its flowers are beautiful and were used as decoration in bouquets.
Chicory in medicine
Throughout history, chicory has been used as a folk remedy for many ailments. It is a natural sedative and prevents the occurrence of kidney stones. It contains inulin and is great as a probiotic and for helping the digestive system and lowering blood cholesterol. It is also used to reduce the symptoms of arthritis.
Chicory extract also helps with insomnia or anxiety. Chicory tea acts as a tonic that helps cleanse the liver and has a positive effect on the body.
Chicory in cooking
Chicory has a strong and bitter taste, so it is not so common in the kitchen. However, there are several ways to use it. The most important way to use it is to grind the roots in exchange for coffee. Today, white coffee is made from the ground dried root, so its cultivation is of interest to large producers of that beverage.
The leaves can be boiled and eaten as a side dish or added to a salad. Some types of chicory are roasted and served with balsamic vinegar. By roasting or cooking, the leaves lose their lactic acid and bitter taste, and in order to soften the bitterness, other additives are added, such as garlic or salt. Fresh and young leaves are used.
Alcohol can also be obtained from chicory leaves by fermentation, and the young buds can be pickled and added to salads or with vegetables.
History
Chicory is a plant that has been growing in Europe since ancient times. It was known to the ancient Greeks and Romans for its healing properties. As a salad, it was collected wild on meadows and roads, and later spread to the USA and Australia. In French, Greek and Italian cuisine, it is often used in the preparation of traditional dishes.
Interesting things
Chicory is a honey plant and its pollen attracts bees. The yield of honey from chicory can be up to 100 kg on one hectare, but most often it is part of meadow honey.
The use of chicory as a substitute for coffee began 170 years ago. During the time when there was a shortage of coffee beans in Europe, it was necessary to find a substitute for it. Dried chicory root proved to be the best substitute, and since then, efforts have been made to improve its quality and how to make better use of it.
In Zagreb, the production of white chicory coffee was started by Franck, who at first exported from abroad, and later from the area of Bjelovar.
The biggest chicory growers in Europe are Germany and France.