A super delicious crop for later in the season, we're joining Kate at Four Acre Farm to check out the Chicory! In this Video Kate will give advice on how to harvest properly and shares a health benefit of these lesser-grown salads. 

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Sow Chicory in July and you'll have your first harvest by October! You'll know it's ready by looking out for the hearting up! Chicory acts a lot like a Cabbage, part of the plant protects the inside fresh crunchy layers. Chicory's outer leaves are tougher & furry, the part you'll want to take home and eat is the heart. 

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It is a cold hardy salad, but as the weather gets colder, the outer leaves will start to get mushy. Not to worry this is normal and by peeling back a few layers you'll reveal a firm heart of beautiful colours & patterns. 

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There are several varieties of this tasty late crop, such as the Radicchio that Kate has lovingly grown, or green & whiteEnidves. They're a really beautiful plant that can be peeled in layers or sliced and grilled. 

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Kate recommended enjoying these sweet & bitter leaves with a zingy orange dressing for a stunning Winter salad.

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Harvest by slicing at the bottom of the heart and discard the outer layers into your compost. Then to clear the plant with minimal soil disturbance, chop any remaining stalk at soil level and firm the earth back down.

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