“Chiavari” Root Chicory

Here is a rare and very special type of chicory from Liguria in the north of Italy, which has been bred not for its leaves, but instead for its long conical roots (much like a parsnip) which are used as a vegetable - boiled, mashed or roasted. 

According to our book "The Vegetables, Fruit & Herbs of Italy, by Giacomo Castelvetro" (published in 1614!), for best flavour you should slice the roots lengthwise and cut out its ‘anima’ or soul! (which nowadays we call the core). Then cook just like a carrot or parsnip.

Chicory is very hardy and pretty easy to grow, so this should do well in most places. Sow it just like any other chicory, in early summer, for digging up the roots in autumn/winter.

Another adventurous veg for those who like to try something new!

lots of seed £1.30

Stock: Out of stock, sorry.