How to force chicory

How to force chicory

Find out how to force chicory in autumn for an early spring crop.

A table displaying which months are best to sow, plant and harvest.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
To do
To do

Do not To do in January

Do not To do in February

Do not To do in March

Do not To do in April

Do not To do in May

Do not To do in June

Do not To do in July

Do not To do in August

Do not To do in September

Do not To do in October

Do To do in November

Do not To do in December

Chicory is a bitter-tasting, leafy vegetable. There are three different types: ‘forcing’ chicory, red chicory or radicchio and ‘non-forcing’ chicory. To force chicory you need a ‘forcing’ chicory, such as ‘Witloof’.

To produce pale, crisp heads of tightly packed leaves, chicory needs to be forced into growth with the light excluded. This will also prevent them from tasting bitter.

Forcing can be done in situ in the garden in early spring, but for winter harvests, lift the plants in autumn and force them undercover.

Here’s how to force chicory in autumn.

To produce pale, crisp heads of tightly packed leaves, chicory needs to be forced into growth with the light excluded.
Advertisement

You Will Need

  • Garden fork or spade
  • A sharp knife
  • Large pot
  • Soil

Step 1

Use a garden fork or spade to lift the entire plant. Cut off the foliage to leave the main bud intact in the crown of leaves.

Removing the chicory foliage
Removing the chicory foliage

Step 2

Remove excess roots and plant three of four crowns in a 25cm pot of fine soil or old compost. Water and allow to drain.

Planting chicory crowns
Planting chicory crowns

Step 3

Stand pots in a cool, dark shed. When ready to force, bring them somewhere warmer and cover to shut out light. The ‘chicons’ are ready to harvest when they are 15cm high, after around a month.

Covering the chicory to force new growth
Covering the chicory to force new growth
Advertisement

A bitter taste

Chicory is a bitter-tasting vegetable, used as a winter crop and harvested to eat in autumn and early spring salads. Blanching the leaves before eating can help reduce this bitterness.