Cichorium intybus ssp. sativum
.Vigorous variety that forms firm, yellow-green, almost bitter-free heads and is well suited to forcing.
White forcing chicory only came into use in the 19th century -supposedly when Belgian farmers stored the chicory roots (making substitute coffee) in the impact for too long and then tasted the buds. For bleaching, the roots are dug up in October and brought to sprout in a dark place (6 to 12°C), e.g. in moist sand. The tasty sprouts can be prepared steamed or used as crunchy leaves e.g. with a yoghurt dressing as a salad.
Distance: 30 x 20 cm