Step-by-Step Growing Guide
Chicory (Cichorium intybus) is a cool-season biennial that tolerates poor, dry soils remarkably well — it has a deep taproot that mines subsoil nutrients. Preferred soil pH is 5.5–7.5. Direct sow seeds 1/4 inch deep in late summer (6–8 weeks before first fall frost) for a fall and early winter harvest, or in early spring for spring harvest. Thin to 6–8 inches apart for leaf production, 12 inches for root types. Water moderately; established chicory tolerates drought but produces better leaves with consistent moisture. Fertilize lightly with nitrogen at planting and once at midsummer. For forced chicory (chicons/Belgian endive), harvest roots in fall after a killing frost, trim leaves to 1 inch above the crown, and store roots in damp sand in a cool dark location. To force, pot roots upright in moist sand in a dark room at 60–65°F — pale, dense, sweet chicons emerge in 3–4 weeks. For radicchio types, cut plants back in late summer and they will regrow compact, tight heads.
