Description

Chicory ‘Grumolo Rossa’ (literally “Red Lump”) has green leaves when young. On maturity, a small heart develops, which turns red in cold weather.
In some parts of western Sydney, it doesn’t get cool enough for the colour or the heart to develop. Nonetheless, the green chicory leaves are still good to eat. Use it as you would a “cut and come again lettuce”. Sow seed in late summer or early autumn, to harvest in winter. Harvest only the heart and leave the roots in the ground, so that they sprout in spring. A second head is unlikely to develop but the leaves can still be used.
Chicory is needed for the ‘bitter principle’ needed for optimum health which has been engineered out of modern food. Also essential for liver and the immune system. Use fresh and young in juices, or baked and caramelised in maple syrup.
To collect seed, cut the branches with seed heads when they turn brown and the flowers have no petals. Place upside down in a paper bag for a minimum of two weeks to dry thoroughly. Rub the stems between your hands or use a rolling pin to release the seeds; winnow as necessary.