Herb - Chicory
Cichorium intybusA somewhat woody, perennial herbaceous plant with bright blue flowers, rarely white or pink. Many medicinal uses, but often cultivated for salad leaves. Roots are also roasted as a coffee substitute. Full sun. Perennial. (1 Gram Packet) ~section~
|Average Seed / oz||Seed / 100' Row||Average Yield / 100' Row||Days to Harvest|
|Planting Season||Ideal Soil Temp||Sun||Frost Tolerance|
|Spring/Fall||65-85°F||Full Sun||Frost Sensitive|
|Sowing Method||Seed Depth||Direct Seed Spacing||Seeds Per Packet|
|Transplant or Direct Seed||1/4"||N/A||580|
|Mature Spacing||Days to Sprout||Production Cycle||Seed Viability|
Chicory is a cool-season biennial that prefers full sun and fertile, well-drained soil.
Chicory can be direct seeded outdoors in early spring. Optimal soil temperatures for germination are 65-70°F. Sow seeds ¼" deep in rows 20" apart. Seeds will germinate in 7-21 days. When plants have 3-4 true leaves, thin seedlings so mature plants are 9" apart. Chicory seed can also be started indoors 5-6 weeks before the last frost. Transplant outdoors when plants have 4-5 mature leaves and well developed roots. For the best harvest, ensure chicory plants receive 1-2" of water a week.
Chicory leaves should be harvested when temperatures are cool (<75˚F) to avoid bitterness. Roots can be harvested when an adequate size or approximately 120 days after planting.