Cultivation

Fresh consumption of chicory

Cichorium intybus L.

The fresh consumption of chicory is based on the use of specially prepared etiolated heads, the flavor of which is defined by a combination of the bitterness of lactucin and intybin with the succulence of the product.

In the reference 71 varieties crop Chicory, where this is mentioned in the description.

For the fresh consumption of chicory, a key trait is the content of sesquiterpene lactones and the glycoside intybin, which give the plant its characteristic bitterness. To soften this flavor, a blanching method is employed, where growth occurs in the absence of light, which prevents chlorophyll synthesis and the excessive accumulation of bitterness in the developing heads.

Unlike traditional leafy crops, the marketable produce of salad chicory is obtained through a two-stage cycle, culminating in forcing in the dark. This process allows not only for the control of the intensity of the savory flavor but also for a reduction in nitrate accumulation compared to crops grown in open fields. In culinary applications, the product is valued as a dietary source of inulin and is rarely used as a standalone ingredient due to the need to balance its flavor with sweet or acidic additives.

General information about the subject — on the page Fresh market use.

Sources8

Varieties of Chicory mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.