Chicory is a very interesting salad for the period in which it grows, for its crunchy consistency and for the bitter taste it adds to other vegetables. It is rich in virtues also from the organoleptic point of view and it may therefore be a good idea to try to cultivate it in our plot.
The most widespread species is the Cichorium intybus, which can be annual, biennial or perennial. The leaves of Cichorium intybus are of decreasing size (the lower ones are larger and the higher ones smaller), and the flowers are light blue and grouped in axillary or terminal heads. The fruits are sandy-colored achenes, and are often mistaken for seeds. Within each achen there is only one seed. Many different species are part of this genus, among which the best known are the cutting radicchio with green or red leaves, the chicory from leaves, from roots and from sprouts and finally the chicory and radicchio to be forced.
Cultivation of chicory
Cichorium intybus is a very resistant plant, it adopts both in cold and high temperatures. The soil must be prepared with a deep digging during which it is recommended to bury about 2 kg of manure for each square meter of cultivated land. Before sowing it is also useful to make a good mineral fertilization, while during the growth 10/15 grams of calcium nitrate can be distributed per square meter.